Fall is here and our family loves to make (and eat!) soups and stews. This corn chowder is a great meal that everyone enjoys. A little prep work, and then it spends all day cooking and smelling delicious. I make a big batch and then freeze the leftovers, giving us a quick and yummy meal on a busy night.
Two notes on this one.
- I love to cook with yukon gold potatoes, but if you prefer another kind, feel free to substitute.
- We like the taste of veggie broth in recipes at our house. If you like chicken broth better, it will work fine in the chowder.
- 10 Yukon Gold potatoes, peeled and diced
- 1 can cream corn
- 1 can whole kernel corn, drained and rinsed
- 1/2 to 1 package frozen white sweet corn
- 3 to 4 cups veggie broth
- 1 lb diced ham
- 1 diced onion
- ¼ cup butter
- 2 cups ½ & ½
- Salt & pepper to taste
Add potatoes, corn, veggie broth, ham, and onions to the slow cooker, stir to combine. Make sure broth covers the ingredients; add more broth or water if needed. Cook on low for 7 – 8 hours. Using a potato masher, mash the chowder to your desired thickness. Add the butter and ½ & ½, cook on high for 30 minutes. Season with salt & pepper to taste.
This recipe was given to me in college from a friend’s mom. Very easy and delicious.
- 1 package hashbrowns
- 1 can cream mushroom soup [I use cream of celery]
- ¼ cup melted butter
- ¼ cup chopped onion
- 1 cup shredded cheddar
Bake in 9″ x 13″ pan at 350° for 30 – 45 minutes.
Image from Southern Living November 2008 issue.
I love a great bowl of soup on a cold day. This potato soup fits the bill. This was clipped from the November 1998 issue of Southern Living, recipe courtesy of Shirley Wolverton from Carthage, Mississippi.
Several notes on this one:
- Southern Living suggests making your own bread bowls, but I have never made these. We usually just buy bread bowls at the store, or serve the soup in a bowl with crusty bread on the side.
- It calls for chicken broth, we use vegetable broth to make this a vegetarian dish.
- Another fun note is that this recipe calls for “fat-free half-and-half.” I’m not even sure what that is. We use the real stuff when we make this recipe, as my Grandma Beckman would have wanted.
Here’s the original recipe, and my slight modifications
- 6 potatoes, peeled and cut into ½-inch cubes (2½ pounds) [We probably do 3 – 3½ pounds]
- 2 medium onions, sliced
- 2 carrots, thinly sliced [We use 4 carrots]
- 2 celery ribs, thinly sliced [We use 4 celery ribs]
- 2 (14½-oz) cans low-sodium fat-free chicken broth [We use vegetable broth; a 32 oz container plus 1 more cup, due to the extra potatoes and veggies]
- 1 teaspoon dried basil
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ cup all-purpose flour
- 1½ cups fat-free half-and-half [What?! We use the real stuff here.]
- Italian Bread Bowls (see recipe) [OR buy at the store OR serve bread on side]
- Garnish: fresh celery leaves [yeah…I skip this one too.]
Combine first 8 ingredients in a 4½-quart slow cooker. Cook covered, on HIGH for 3 hours, or until vegetables are tender.
Stir together flour and half-and-half; stir into soup. Cover and cook 30 minutes or until thoroughly heated. Serve in bread bowls, and garnish, if desired.
UPDATE: OMG, you guys. I just made this with five red potatoes and four eggs, it made an enormous bowl. If you want a reasonable amount, try starting with three red potatoes and two eggs! (I love how I said “you guys” like there are actually people reading this. LOL)
I enjoy potato salad, but I’m not
This was with five potatoes and three eggs – you can see it made a lot!
a big fan of mustard or pickles. Last summer we visited my aunt (Susie) and she made this delicious (and a little different) potato salad. I am an engineer and I like recipes to have exact amounts. This recipe is pretty loose, so just go with it. (I didn’t note how much we used of cucumber, carrots, and celery, this was clearly the eyeball method.
Ingredients (adjust as you see fit)
- Potatoes (we used 5 red), cooked and cut into cubes
- Eggs (we used 4), cooked and chopped
- Cucumber, cubed
- Shredded Carrots
- Celery, sliced
Sauce (Ratio per Susie, multiply as needed for your amount of potato salad)
- Mayonnaise (Couple of spoonfuls)
- Yellow Mustard (Couple of squirts)
- Horseradish Sauce (~ teaspoon, more if you want more kick)
Add the sauce to the other ingredients. Mix it all together and voila! You have potato salad.
Now, for those of you needing more direction (like me) here’s how you cook your potatoes and eggs, per Better Homes and Gardens:
Cook potatoes in boiling water for 20 – 25 minutes until soft, but still firm. Peel & cut. (or leave the skin on if that’s your thing.)
Hard Boiled Eggs – cover with cold water in saucepan. Bring to boil, then reduce to simmer for 15 minutes. Drain. cover eggs in cold water for five minutes to cool.