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Wednesday, March 13, 2013


I love this recipe, it is sooooooo delish! 

 Though this hardy chowder doesn't need it, you can add 1 Lb Diced smokey ham or 1 Lb left over moist chicken pieces and make your meat loving family even happier...

  • 4 pieces bacon, cut into 1-inch pieces
  • 2 cups cubed peeled potatoes
  • 16oz frozen corn (from 12-oz bag), thawed
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 cup chopped carrots
  • 1/2 stock celery finely diced 
  • 1/2 cup red bell pepper chopped, fine!
  • 2 Cups GOOD Chicken Stock
  • 1 tablespoon sugar
  • 1 Can Cheddar Cheese Soup
  • 1& 1/2 C Shredded Sharp Cheddar Cheese
  • 1cup milk 
  • 2 T cornstarch
  • 2 T water
  1. Cook Bacon until crisp, and remove draining on paper towel.
  2. Add onion, carrots, celery, and red pepper to bacon drippings and cook until fragrant and cooked through. 
  3. Add stock to deglaze pan add contents excluding the last 4 to crock pot and cook on low 4-6 hours until potatoes are cooked through
  4. Add Shredded Cheese, Milk and cook until cheese is melted about 30 min
  5. Combine cornstarch and water- Whisk cornstarch slurry into Crock Pot
  6. Cook an additional 30 minutes

Ladle into bowls & sprinkle 
Bacon and green onions on top. 

Serve with artisan shaped bread and a mixed green salad

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