For my second Fall Soup I decided to try a corn chowder. I don’t think I had ever experienced a chowder before. This recipe turned out great it was filling and hearty. What more can you ask for?
I came across the recipe on http://excellent-eats.com/ but there isn’t much information there about the soup. I decided that the next time I would add one more can of creamed corn because they kind of got lost in the whole mixture.
4 Potatoes (peeled & diced)
2 Cans of Cream Corn
1 Can of Whole Kernel Corn
2 Cups of Chicken Broth
8 oz Diced Ham
1 Cup Diced Onion
1/4 Cup of Butter
2 Cups Half and Half
Directions : Place potatoes, corn, chicken broth, ham and onions into a slow cooker. Cook on LOW for 7-8 hours. Mash the mixture (or use immersion blender) to reach your desired consistency. Add butter and half and half and cook on high for 30 additional minutes.
Once again, this recipe made quite a bit so I allowed the soup to cool and transfered it two two gallon sized zip lock bags for freezing. I think if this trend continues with the soups I will have enough to last me all winter. And thats not a bad thing! If you try this too let me know what you think of it.