Delicious Crockpot Chowders the Whole Family Will Love
CROCKPOT MEXICAN POTATO CORN CHOWDER
14 sm. potatoes, peeled and diced
1 can (17 oz.) cream style corn
1 can (12 oz.) whole kernel corn-do not drain
2 tbsp. chicken bouillon powder
1 can (4 oz.) diced green chilies
1 tbsp + margarine
1 lg. onion (brown), diced fine
1 green pepper, diced fine
2 c. medium Cheddar cheese, shredded
1 1/2 c. Monterey Jack cheese, shredded
Cover potatoes with water and boil gently, uncovered until you can pierce them easily with a fork. Add sauteed onion and green pepper. Stir in corns, chilies and seasonings (*Lawry’s season salt, garlic powder, dash of Worcestershire sauce). Heat until bubbly. Place in large (5-6 qt.) crockpot on high until it bubbles again and then turn to low. Stir in shredded cheese. Simmer on low for at least 1 hour.
QUICK CROCK POT CLAM CHOWDER
1 can clam chowder soup
1 can cream of potato soup
1 can cream of celery soup
1 stick butter
1 pt. half and half cream
1 soup can milk
1 can minced clams, juice and all
Put everything in crock pot. Stir to mix. Leave on low 6 hours. Hot rolls and salad are all you need to make a quick dinner.
Cut each breast in half and pound until thin. Place ham slice and cheese slice on each piece of chicken. Roll up and secure with toothpicks. Dip chicken rolls into a mixture of flour, cheese, sage, and pepper. Chill chicken for 1 hour.
SLOW COOKER CLAM CHOWDER
4 (6 1/2 oz.) cans clams or 3 lbs.
1/2 lb. salt pork or bacon, diced
1 lg. onion, chopped
6 to 8 lg. potatoes, pared and cubed
3 c. water
3 1/2 tsp. salt
1/4 tsp. pepper
4 c. half and half cream or milk
3 to 4 tbsp. cornstarch
If the fish is frozen, thaw; cut into bite-sized pieces. In a skillet, saute salt pork or bacon and onion until golden brown; drain. Put into crock pot with clams. Add all remaining ingredients, except milk. Cover; cook on high 3 to 4 hours or until potatoes are tender. During the last hour of cooking, combine 1 or 2 cups of milk with the cornstarch. Add to crockpot with remaining milk and stir well. Serve in large bowls with crusty French bread.
LOIS’ CROCKPOT CHOWDER
6 slices of crisp bacon, crumbled
4 med. potatoes, peeled and diced
1/2 c. minced onions, chopped
1 (16 oz.) can cream corn
2 cans (13 3/4 oz.) chicken broth
1 tsp. salt
1/4 tsp. pepper
1 tall can evaporated milk
Place all ingredients, except milk in a crock pot. Cover and cook on low for 10 to 12 hours. Add milk and cook covered for 1 hour. OR: Place all ingredients except milk in a Dutch oven. Cover and simmer 1 1/2 to 2 hours, until potatoes are tender. Add milk and cook covered until milk is warmed up. Makes 2 quarts (best when leftover).
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