I LOVE this recipe. To me, it's the ultimate comfort food for a cold winter day and it freezes beautifully, so we always freeze half for a future dreary day! I like to use the potatoes WITH the peels (scrubbed clean of course) because it feels healthier (total lie) and they maintain their shape better, but it's got a delicious velvety texture if you peel them as well because they kind of blend into that creamy broth!
10 Servings, 7-8hr cook time
Ingredients:
4 cups Sweet potato, scrubbed or peeled and cubed
4 cups Russet potato, scrubbed or peeled and cubed
2 cans cream-style corn
2 cups whole kernel corn
2 cans cream of celery (or mushroom, or chicken)
4 cups chicken broth (or equivalent bouillon & water)
1 cup diced ham or crumbled bacon (optional - great way to use leftover ham!!)
8 oz Cream Cheese (added just before serving)
2-4 cloves minced or chopped garlic (we love garlic!)
1 tsp Thyme
1 tsp cumin
1 tsp celery seed
3/4 tsp salt
1/2 tsp white pepper (optional, for mild heat) as well as:
1/4 tsp cayenne pepper (optional, for medium heat)
Combine everything but the cream cheese in a crock pot. Cook on low 8 hours, or until potatoes are tender. Add cream cheese just before serving, stirring until it has melted. It gives the chowder that thick creamy texture! TIP: The cream cheese melts faster and more evenly if you cut it into 8 1 ounce blocks (also called pats) when you drop it in to the soup. :-)
Dish it up, Garnish as desired, and devour!
"Serve With" Suggestions:
-BREAD! Duh, it's comfort food!! For company I serve it in homemade bread bowls, but for day to day you can serve it with a nice crusty baguette of any type. I think the crustier the better, you want it to soak up that yummy chowder!
-Sour cream (I think it makes it too rich, but Ben loves it)
-Cheddar cheese
-Bacon Bits
-Chives
No comments:
Post a Comment