Crock–Pot Corn Chowder

It is March and we are still doing this…yea I know you thought we would long give up on the resolution right?  After last week’s disaster it thought about!  Anyhow…we are going to give Leanne’s “Saving Dinner” recipes book one more try.  Cross your fingers on this one! I am thinking a big salad & some whole-grain rolls will work great or as a back up! J

Crock – Pot Corn Chowder   p.72

Serves 6

5 russet potatoes, peeled & cubed

2 onions, chopped

2 cans corn, undrained

2 tablespoons butter

1 can chicken broth

1 cup milk

 In a Crock-Pot, add everything but the milk and cook on low 8-9 hours.

Add the milk and cook another 30 minutes, then serve it up!

Tupps Tidbits ~ we used sweet corn that we froze last summer in this dish…I don’t eat canned corn

This was a good recipe, we are not giving it an OMG but we are defiantly keeping it & making it again.  It was very easy & quick to make.  The thought was to add some bacon bits, green onion and/or ham. Or instead of the milk we use the cream soup mix from the Creamy Root Vegetable Soup recipe we made early in the year.  This is a KEEPER ( and gluten free!).

Next Week ~  Buckwheat Waffles