Crockpot Potato Leek Corn Chowder
Fresh corn in the summer is our favorite, especially when picked up at our local farmstand! Butter and Sugar variety starting in July in Connecticut is our corn of choice, and later in the summer Silver Queen is available.
I will buy fresh corn in bulk when on sale, cook it, shave it off the cob, and freeze for the winter. I will use the leftover cobs to make corn cob broth.
Winters can be especially hard on us here in New England and I've been putting my slow cooker crockpot to good use making crockpot freezer meals, soups, chowders and stews.
With the high cost of produce, I planted container garden vegetables and grew Leeks this summer. Preparing for winter, I harvested the Leeks which are part of the onion family, and flash froze them. Then I bagged using my FoodSaver, and froze them to use in skillet meal dishes, soups and stews.
With the high cost of produce, I planted container garden vegetables and grew Leeks this summer. Preparing for winter, I harvested the Leeks which are part of the onion family, and flash froze them. Then I bagged using my FoodSaver, and froze them to use in skillet meal dishes, soups and stews.
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A big part of enjoying healthier eating is buying healthier foods, and that means making smart choices where it matters most – at the supermarket. Choosing the freshest, healthiest foods is an important first step toward making healthy and delicious meals your whole family will love.
Be thrifty and frugal in the kitchen and stretch your food dollars by using leftovers for your family meals. Chicken can be used in a variety of ways. Mix it with rice to create a chicken casserole dish. Stir fry it with frozen vegetables and pasta. Make chicken salad for a light dinner on a busy night.
Other meats are just as versatile as chicken. Leftover beef roast can be used for stews and soups. Combine with egg noodles and sauce to create beef stroganoff. Slice thin and stir fry with vegetables for beef fajitas.
Easy kitchen cleaning with these crochet Handmade Dishcloths in my Moomettes Crochet Shop !
Check out my other delicious soup recipes here! You might enjoy our favorite Butternut Squash Soup recipe
5 cups shredded frozen hash brown potatoes
3 leeks, white and light green parts only, cut into 3/4 inch dice pieces
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (about 14 ounces) reduced-sodium chicken broth
1 ribs celery, sliced
1 can (4 ounces) evaporated milk
1 package or can of corn, or a few cups of fresh corn from the cob (shaved)
1/2 cup sour cream
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp and browned. Remove with a slotted spoon and drain on paper towel-lined plate. (I choose to microwave my bacon rather than saute in skillet)
Set aside 2 Tbl. bacon. Combine remaining bacon, potatoes, leeks, corn, soup, broth, celery and evaporated milk in crock pot slow cooker. Cover and cook on LOW 6 to 7 hours. Stir in sour cream and serve, sprinkling each serving with reserved bacon.
Be thrifty and frugal in the kitchen and stretch your food dollars by using leftovers for your family meals. Chicken can be used in a variety of ways. Mix it with rice to create a chicken casserole dish. Stir fry it with frozen vegetables and pasta. Make chicken salad for a light dinner on a busy night.
Other meats are just as versatile as chicken. Leftover beef roast can be used for stews and soups. Combine with egg noodles and sauce to create beef stroganoff. Slice thin and stir fry with vegetables for beef fajitas.
Easy kitchen cleaning with these crochet Handmade Dishcloths in my Moomettes Crochet Shop !
Crockpot Leek, Potato and Corn Soup or Chowder
6 slices bacon, chopped5 cups shredded frozen hash brown potatoes
3 leeks, white and light green parts only, cut into 3/4 inch dice pieces
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 can (about 14 ounces) reduced-sodium chicken broth
1 ribs celery, sliced
1 can (4 ounces) evaporated milk
1 package or can of corn, or a few cups of fresh corn from the cob (shaved)
1/2 cup sour cream
Cook bacon in a large skillet over medium-high heat, stirring occasionally, until crisp and browned. Remove with a slotted spoon and drain on paper towel-lined plate. (I choose to microwave my bacon rather than saute in skillet)
Set aside 2 Tbl. bacon. Combine remaining bacon, potatoes, leeks, corn, soup, broth, celery and evaporated milk in crock pot slow cooker. Cover and cook on LOW 6 to 7 hours. Stir in sour cream and serve, sprinkling each serving with reserved bacon.
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