Wow. This is a total keeper recipe. It is creamy, nutritious, light and healthy all at the same time.
I used a recipe found on page 193 of
The weird thing though, is that it was a recipe in a slow cooker book and you are supposed to make it on the stove-top, using the "master chicken broth" recipe from the book. I cooked it all the way in the slow cooker, so, technically it's my recipe. Or at least that's my story for when I get sued.
don't sue me.
I don't have any money.
--2 quarts of chicken broth
--1 small onion
--1 red pepper
--1 peeled and chopped carrot (I used a handful of baby carrots)
--2 (16-ounce) bags frozen corn (I used Trader Joe's roasted corn, which I highly recommend---the flavor is smoky and wonderful without any added salt)
--2 medium potatoes (I used 6 mini white potatoes)
Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the slow cooker.
Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.
Wash and coarsely chop the potato(es). I kept the skin on---it's up to you.
Dump all the veggies into the stoneware.
Add the bags of frozen corn.
Empty both cartons of chicken broth (2 quarts; 8 cups) on top.
Plug in your slow cooker and set on high for 4-5 hours or low for 8-9 hours.
This is the tricky and totally fun part:
Use a hand blender to chowderify.
If you don't have a hand blender (you really should get one...) you can-- VERY CAREFULLY because OMG it is HOT. HOT!!!! See the Ove Glove?!-- pour into a blender and pulse to desired consistency. I left some chunks of corn and a few veggies, but tried to get rid of most of the potatoes.
The kids ate it! My parents came for dinner and they enjoyed it, also.
And, since it's pretty much straight corn, I'm, um, feeling very clean and light.
An added bonus.
other recipes to try:
corn on the cob
sweet potato soup
cream of asparagus soup