Hi Yall!
(I see the emojis smiling and waving!)
I will enjoy Sunday dinner with all of you!
@needrain, Donald, I'm no slow cooker expert, just an experimenter!
Ingredients dictate most of my meals.
Since I usually have same ingredients, that results in the same usual meals.
Did "google" a recipe for using my deli chicken, veggies, potatoes,
corn instead of broth!
Saturday we had the first round of slow cooker chicken soup!
Since there wasn't more than a serving left,
and I thought the thick chicken veggie soup
will be a good starter for Sunday's soup,
I added more "experimental" pantry/freezer finds!
Last night I didn't want to defrost and cook more chicken.
Freezer find was a frozen pack or pack of frozen chicken meatballs?
(This ? is for the grammar guardians!)
And I thought I bought another can of condensed chicken soup.
Bag inventory showed no condensed soup, just chicken noodle.
When stopping at store for the soup items, I decided to meet
my new "friend" at the renovated "old" high school theater
where the local thespians expertly performed
Tennessee Williams play, "A Street Car Named Desire"!
The set, costumes, and acting were superb!
This AM, I had to regroup my thoughts for the soup!
So I thought about subbing a can of creamed corn to make chowder!
And I had potatoes cooked in the crab boil seasoning!
EUREKA!
Googled this recipe for New England Chicken Corn Chowder!
Since my items were pre-cooked, I started at step 2,
though cooking longer, getting thicker, and more mushy!
Even after the potatoes cooked a bit, they seemed firm to me.
Now softer, I even mashed some bits against side of pot for thickener!
After I got the chicken, veggies, soup, milk stirred together,
I tucked the chicken parmesan meatballs in the soup!
Added more garlic pepper, onions, cheese, after taste tests!
@sallyg, Sally, Mr. TT and I almost got divorced
when he walked in kitchen, looked at pot, and frowned!
He said the small bit of butter, in wrapper,
I put on slow cooker lid to soften, was melting!
I solved that problem by adding melted butter to soup!
It was a small amount to start, now there is small amount
to add to the corn muffins with the chicken corn chowder!
Now a nice warm thick chicken corn potato chowder!
One Reason I chose this recipe:
Had most ingredients (just no bacon)
and I added canned green beans!
Second reason: low calorie count!
Then I just saw comment saying the
calorie count is different than calorie calculator!
Well, I won't worry about calories!
I know it's healthy and tasty!
Now time for taste tests!
The time change didn't change that schedule!
New England Chicken, Corn, Potato Chowder
Ingredients
▢4 slices bacon - chopped and cooked til crisp
▢2 boneless skinless chicken breasts
▢3 cups chicken broth
▢½ cup whole milk
▢½ cup chopped or sliced carrots
▢½ yellow or white onion - diced
▢2 celery stalks - chopped
▢2 cans yellow corn - drained
▢1 pound baby red potatoes - quartered
▢1 ½ teaspoons salt
▢¼ teaspoon black pepper
▢½ teaspoon smoked paprika
▢1 teaspoon garlic powder
▢½ teaspoon Italian seasoning
▢fresh basil or thyme - for garnish
Instructions:
Combine bacon, chicken, broth, carrots, onions, celery, half of the corn, potatoes in your slow cooker. Cover and cook on low for 4 hours or on high for 2 hours. Uncover, transfer chicken to a plate, and shred with two forks into chunks. Return to slow cooker.
In a blender or food processor combine remaining corn and milk and blend until smooth. Add to slow cooker along with salt, pepper, paprika, garlic powder, and Italian seasoning.
Cover and cook for 10 -15 minutes longer. Garnish with black pepper, grated parmesan cheese, and fresh basil or thyme and serve hot.
Notes
Flavor tip: add a sprinkle of shredded parmesan cheese to finish off this soup!
Nutrition
Calories: 193 kcal, Carbohydrates: 24 g, Protein: 17 g, Fat: 3 g, Saturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 41 mg, Sodium: 1660 mg, Potassium: 1003 mg, Fiber: 3 g, Sugar: 4 g, Vitamin A: 2887 IU, Vitamin C: 25 mg, Calcium: 74 mg, Iron: 2 mg
https://www.lecremedelacrumb.c...
