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.
Magazine Purge #7! This one comes courtesy of Family Circle, September 2012. I always love something I can toss in the slow cooker in the morning.
- 1 beef brisket (or chuck roast), about 2 pounds, cut into 2-inch pieces
- 1 onion, chopped
- 3 cloves garlic, chopped
- 1 can (16 oz) stewed tomatoes
- 1 cup ketchup
- 1/3 cup brown sugar
- ¼ cup molasses
- ¼ cup reduced-sodium Worcestershire sauce
- ¼ cup chili powder
- 1 tablespoon dried mustard
- 1 tablespoon cumin
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) butter beans, drained and rinsed
- 2 cups cooked white rice [I will probably use brown rice]
- ¼ cup chopped scallion
- lime wedges (optional)
- Coat slow cooker bowl with non-stick cooking spray.
- Add brisket, onion, and garlic. In a medium bowl, combine tomatoes, ketchup, brown sugar, molasses, Worcestershire sauce, chili powder, mustard, and cumin. Stir into beef and onions. Cover and cook on low for 10 hours.
- Stir in beans and cook for 30 minutes. Serve with rice. Garnish with scallion and, if desired, lime wedges.
When my husband and I first got married, he was a vegetarian. After a year or so, he slowly began moving back towards the world of meat. Eventually, he was eating everything but red meat. (Now he even eats red meat again.) I really wanted to make a beef pot roast, but that was out; I couldn’t eat all that by myself. So I tried a pork roast instead. It turned out great.
- Pork Roast
- Potatoes (2 large red, roughly cut)
- Carrots (3 – 4 sliced)
- Celery (3 stalks sliced)
- Onion, diced
- Vegetable Broth – 1½ – 2 cups
- *Red wine for flavor, if desired.
- Poultry Seasoning
Put pork roast into slow cooker/crock pot. Add vegetables. Add seasoning. (For once I don’t have exact quantities! Just eyeball each one with the amount you want.) Add veggie broth to cover vegetables. If using red wine, add it with the veggie broth.
Note that you can vary the amounts of vegetables if you want more of something, just make sure that they are covered in the broth for cooking.
Cover and cook in the slow cooker, I do high for 2 hours, then low for 7 – 8 hours.
After it’s cooked, you can use the juices/broth from the crockpot to make a gravy. Heat the broth you have left in a skillet with a cold water/flour ratio until bubbly & thick. The ratio is: for 1½ cups of broth, add ½ cup cold water mixed with ¼ cup flour. You can adjust this depending on how much broth you get out of your slow cooker.
My Grandma used to make gravy using cream; I will have to try that sometime instead of the water.
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.
- Boneless Pork Roast (2 – 4 lbs)
- (18 oz) Bottle of BBQ Sauce (I like KC Masterpiece)
- (12 oz) Can of Coca-Cola (Not diet)
Put pork roast in your slow cooker. Cover with BBQ Sauce and Coke. Put the lid on and cook on high for 6 – 8 hours. Shred the meat with a fork and serve on buns/rolls. Even better when topped with cole slaw.