Sunday, July 09, 2006

Corn Chowder

Yesterday was pretty raining and just kind of drery out.

So, after I got done shopping, I came home and threw some corn chowder together. Then put it in the crock pot to keep it warm.

Tina and I went riding for about an hour. A little cold and a little rain here and there, but still very fun.

And then we got home and had rolls and hot corn chowder waiting for us.

YUM. :)


Erika said...

That sounds like so much fun. Can you give me a recipe for corn chowder in a crock pot? That's a good idea! Love you guys!

James said...

It starts with my basic cream soup recipe. Make a bechemel:
equal parts butter and flour
melt the butter and then add the flour stiring into a paste.
let cook for a bit (stirring) and then add milk a little at a time, stirring.

This will get REALLY thick at first, but thin as you add more milk. You add enough milk until it gets to the right consistency. For 3/4 cup of butter and milk I used almost a 1/2 gallon of milk.

That is the standard "cream soup" recipe. Then you add whatever you want.

For corn chowder you add diced bacon, potatoes and celery. And then corn. For the size I made I used 2 cans of corn.

So - this isn't so much "cook it in a crock pot" as it was "keep it warm in the crock pot". This took me about 15 minutes to make.

I used ready to eat crumbled bacon. If you use fresh, then you can replace some of the butter with bacon grease for more bacon flavor.

:) - Have fun!