Old Fashioned Corn and Potato Chowder
2 1/2 cups cooked corn
2 1/2 cups diced potatoes
1 Tbsp. butter
1/4 cup onion, diced
1/2 tsp. salt
1/8 tsp. pepper
1 1/2 cups boiling water
2 cups hot milk
1 Tbsp. flour, mixed with 1 Tbsp. water
Diced bacon, cooked
Combine all ingredients, except milk and flour/water, in a large pot. Cook until potatoes are fork tender.
Add milk and flour/water, stirring well. Bring to a boil and allow to cook for 10 minutes.
Garnish with cheese and bacon, if desired. Makes 4-6 servings.
Oven Baked Seafood Chowder
20 oz. Simply Potatoes Diced Potatoes with Onion
14 oz. imitation crabmeat, flake style
2 1/2 oz. creamy garlic Alfredo sauce mix
20 oz. buttermilk
Place oven rack in center position and preheat oven to 400.
Mix potatoes and Alfredo sauce in a 3-quart oven safe casserole dish, then spread them evenly on the bottom on dish. Bake 20 minutes.
Stir potatoes carefully with spatula without breaking. Fold seafood flakes in with potatoes. Pour buttermilk on top.
Bake 15 additional minutes stirring gently occasionally. Makes 4 servings.
Crockpot Corn and Sausage Chowder
1 lb. smoked turkey sausage
3 cups frozen hash brown potatoes with onions and pepper
2 carrots, chopped
15 oz. can creamed corn
2 cups water
10 oz. can condensed cream of mushroom soup with roasted garlic
1/8 tsp. pepper
Cook turkey sausage, then cut into chunks. Place in 3-5 quart crockpot and top with potatoes and carrots, if using.
In medium bowl, combine rest of ingredients. Pour in slow cooker. Cover crockpot and cook on LOW for 8-10 hours. Makes 4 servings.
Five ingredients do not count salt, pepper, butter, oil and optional ingredients.