Crock Pot Corn Chowder!

Who doesn’t love Corn and Potatoes? They are as American as apple pie! Slow cook the two ingredients together with some milk, ham, onions and of course Campbell’s soup (another American staple) and you get a delicious Corn Chowder! Yum!


To make this satisfying corn chowder recipe, you will need the following ingredients:

4-5 small potatoes peeled and diced
2 1/2 cups milk
1 can creamed corn
1 3/4 cups frozen corn kernels
1 can cream of chicken and mushroom soup
1 large onion diced
3/4 cup diced ham (I just diced up some lunch meat)

2 Tbs dried parsley flakes
2 tsp salt
3/4 tsp black pepper
2 Tbs butter

In your slow cooker, add the potatoes,

2 1/2 cups milk,

can of creamed corn,

Can of cream of chicken and mushroom,


frozen corn,


diced onion,


diced ham,


2 tablespoons of parsley,


2 teaspoons salt,


3/4 teaspoon black pepper,


and tablespoons butter.


Stir to combine.

Cook for 6 hours on low.

Enjoy!!

Tomato Bisque Soup Recipe!

This is a terrific tomato bisque recipe! This soup tastes like it comes from a 5 star restaurant! Perfect for a dinner party or night with someone special.
(Or just serve it up for lunch with a grilled cheese sandwich!)

To make this Tomato Bisque Recipe, you will need the following ingredients:

6-8 med sized tomatoes, quartered (I used tomatoes on the vine)

1 shallot, quartered

1/4 cup olive oil

1 1/2 tsp dried basil, divided

1 cup finely diced or shredded carrots

1 tsp salt, divided

1/4 tsp thyme

1 can chicken broth

1 cup water

2 cups half and half

1/2 cup dry sherry

1 tsp black pepper

On a baking sheet, drizzle olive oil over tomatoes and shallot.

Sprinkle 1 tsp of the basil on top of the oiled vegetables.

Slow roast in a pre-heated 250 degree oven for 2 hours. If your tomatoes don’t look caramelized, turn the oven to broil and continue to cook for 5 minutes.

Pour the oil from the tomatoes into a large pot.

Add the roasted shallots and the carrots,

The rest of the basil,

1/2 tsp of salt,

and the thyme. Cook over medium high heat for 3-4 minutes stirring occasionally.

Add the tomatoes and cook for 2-3 minutes.

Add chicken broth,

and water. Bring to a boil, then turn down heat and simmer for 30 minutes.

Now, I use my Cuisinart stick blender to blend the soup. If you don’t have a stick blender, use a food processor or a regular blender. (You may have to do a couple of batches depending on how big you food processor or blender is.)

Now I take a 14 oz can of stewed tomatoes and stick blend it. Then add it to the soup. (If you blended or processed, just add it to the soup before hand.)

Add the sherry,

the half & half,

the pepper and the rest of the salt. Simmer for 10 minutes and adjust seasonings to taste.

Enjoy!!

Crock Pot Baked Potato Soup Recipe!

I love Baked Potatoes! I love soup! Why not have Baked Potato Soup!

This soup really is a meal! Add a salad or small sandwich, and your family will be satisfied! (Unless you live with my husband, well… you read the taco soup recipe didn’t you?)

To make this Baked potato soup recipe, you will need the following ingredients:

6 large potatoes peeled and chopped into 1/2 inch cubes

1 large onion diced

3 (15oz) cans chicken broth

3 tsp garlic powder

1/4 cup (1/2 stick)

3 tsp salt

1 1/4 tsp pepper

1 cup whipping cream

3 tbs chopped chives

1 cup shredded cheddar

Toppings:

bacon cooked and crumbled

sour cream

cheese

chives


In a large crock pot add potatoes,


onions,


Chicken Broth,


garlic powder,


salt,


Stir to combine.

Add the butter.

Cover and cook on high for 4 hours or low for 8 hours.

After the cooking time has elapsed, mash potatoes until chunky but closed to smooth. Like a chunky mashed potato.

Add cream.

the cheese,

and the chives. Stir to combine.

(Why does the soup look pink? I have no idea!)

Serve with some yummy baked potato toppings!

Enjoy!

"Souper" Crockpot Taco soup!


“It never rains in Southern California”…..Yeah RIGHT!

Today is a rainy day in Southern California. I honestly don’t know how people live in rainy places. You have got to give them lots of credit!! I mean, I love the staying in, reading a good book or watching a movie, but trekking out to the store is MURDER! Especially the grocery store! Today I was a “Rain Warrior” tonight I will slowly be sipping soup in my slippers! YUM!!


This is an easy, tasty, spicy, good for you soup that is easily put together and cooked in a crock pot while you go about your day! If you love soup, and you are lucky enough to have a husband who will eat soup for dinner, (which is a NO! NO! in my family because “Soup’s not Dinner, it’s a starter” ) consider yourself a lucky girl! (My husband is great, just extremely picky! Don’t tell him I told you!) Remember, this is a chicken TACO soup, not to be confused with chicken tortilla soup!



To make this spicy soup, you will need the following ingredients:

Crock pot
1 onion chopped
1 (16oz) can chili beans
1 (16oz) can black beans
1 lg can Mexicorn
1 (8oz) can tomato sauce
1 (12oz) can or bottle of beer (Yippie!)
1 (10oz) can diced tomatoes with green chilies
1 (1.25) pkg taco seasoning
3 whole boneless skinless chicken breasts
Optional toppings:
Shredded cheddar cheese
sour cream
crushed tortilla chips
avocado
cilantro
hot sauce


In the crock pot, add the onion,


the chili beans,


black beans,


Mexicorn


tomato sauce,


beer,


diced tomatoes


and taco seasoning.

Stir to combine.

Add chicken and cook in your crock pot on low heat for 5 hours.

Remove chicken and allow to cool just enough to handle. Dice or shred and return to soup.

Serve soup in cups or bowls depending on weather you will serve it as a meal or a starter.

Top with your favs! Tortilla chips, cheese, sour cream, avocado or cilantro! I like to add more heat, so I add hot sauce too!

Enjoy!