This morning, before the sun came up, before the roosters were out and before even Dunkin Donuts was open, the alarm went off and I dragged myself out of bed. I work for a race events company, and at 5 AM, I was standing on the edges of the woods on a dark street across from a cemetery unwrapping Chewy bars and fruit snacks. It was c-o-l-d. Not just chilly. It was bitter. I had at least 5 layers on, a fleece hat, boots and gloves, and despite all of that, my hands absolutely froze. It's 9:30 PM now, and my fingertips are still sore. It was a sorry sight.
There aren't a ton of perks that come along with cold weather. People are crankier, snow ruins your commute, usually we all get fatter - full disclosure. It's just not a redeeming time of year. But soup, yes, soup. That is something I can get down on. A wise man once said that soup is the best food because it's the only thing that can encompass so many flavors in one bite (what does he know, anyway?), but I agree. And tonight, as I thaw, I ate the last little bit of this incredibly easy soup. It was a dump-and-go (new cooking style, calling it!). Literally I poured everything into the slow cooker, added some fattening agents and the very end, and voila! The beautiful thing about this was that I used frozen tatos, corn and even peppers and onions. That was one less prep step, and I can dig it. So, next time you know you're heading out for a long day in the cold, make sure this is awaiting you at home… you won't be disappointed!
Slow Cooker Corn and Potato Chowder
32 ounces frozen potatoes, chopped
1 (24-ounce) package roasted frozen corn
2 cups chopped peppers/onions
3 tbsp all-purpose flour
6-8 cups chicken stock
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter
1/2 cup heavy cream
Fresh chives, chopped
1. Place potatoes, corn and flour in a slow cooker and toss to combine. Stir in remaining ingredients up to salt and pepper. Feel free to add 3/4 of the broth here, just to make sure it's not too runny.
2. Let cook on low heat for 8 hours. Stir in butter and cream last. Top with bacon, cheese and chives, as desired.
Post a Comment