lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Friday, February 8, 2013

Crockpot Corn and Potato Chowder

Crockpot Corn and Potato ChowderI love soup. I may have a mild soup obsession. One of the problems with Houston is that there is rarely a day cold enough to merit soup. So you just have to suck it up and have soup on a 75 degree day in January. We were recently in Florida and it was 80 degrees, so Miss F and I went swimming. C refused because "there is no swimming in the lower 48 in January!" Well, you have to bend the rules sometimes and that is what makes life fun. Miss F and I had a blast swimming and I enjoyed eating this soup while wearing a sundress. Thanks to Mama Loves Food for the great recipe. I used my stick blender to puree part of the soup, it was super easy to just leave it in the crockpot and whirr away.
Crockpot Corn and Potato Chowder

4 red skinned potatoes, chopped
2 carrots, peeled and chopped
2 cups corn
½ onion, chopped
2 garlic cloves, crushed
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon pepper
3 to 4 cups chicken broth
1 cup half and half

Place the potatoes, carrots, corn, onion, garlic, thyme, salt and pepper in the slow cooker. Pour 3 cups of the chicken broth over top, adding more to cover. Cook on low for 10 hours or high for 6 hours. Ladle half of the soup into the blender, puree until smooth and return to the slow cooker. Stir in the half & half and simmer in the crockpot for about another 15 minutes, until heated through. Serve.
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Medeja- CranberryJam said...

I like soup but when someone else makes it :D

Christy said...

Made this tonight- topped it w/bacon, green onions and a sprinkle of cheese. So good!

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