Monday, October 17, 2016

Corn Chowder

Hello everyone!!  It has been so long since I've added a new recipe.   I've received a lot of wonderful comments from you guys lately and I can't tell you how happy it makes me to know my posts continue to help other IC Sisters and Brothers!!!!    So I decided to try something new... a yummy fall soup despite our weather still acting Summer-y here in Oklahoma.   I've never had corn chowder in my life, but I love corn so I gave it a shot.  Big hit in my family tonight!   In fact, I can't wait to eat leftovers tomorrow!!  I found this on a FB Page called Spend With Pennies.

2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped (I used frozen... I don't have time for peeling potatoes, ha!)
2 14-16oz cans of creamed corn
2 13-16oz cans of corn, drained
3 Cups chicken broth
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
1 12 oz can of evaporated milk
2 Tbsp cornstarch
3 Tbsp butter (option, I used 1 Tbsp)

*Recipe calls for 1lb bacon, cooked and crumbled.... I used a small shredded hamsteak instead.  You could leave out entirely. 

Place everything except the evaporated milk, cornstarch and butter in the slow cooker.  Add just enough chicken broth to cover the ingredients.  Cook on high 5 hours or low for 7-8 hours until vegetables are softened.

Combine cornstarch and evaporated milk.  Stir into slow cooker along with butter 30 minutes before serving.