I am celebrating slow cookers and soups with this yummy corn chowder recipe!
Welcome to another Food Fight! Fantastical Food Fight is a group of food bloggers who will get a theme or ingredient each month and make some sort of variation for it. It could be traditional or nontraditional and can be found in a cookbook, on a blog, or be a blogger's own creation! For more details, check out this page.
The month of January is apparently Slow Cooker month AND Soup month, so I figured it would be awesome to make our January Food Fight have the theme SLOW COOKER SOUP. I, for one, am really excited to see what everyone else shares because I love soup and I am running out of recipes for soup and that is NOT okay. Be sure to check out the bottom of the post to find out whose Shortbread Cookies reigned supreme :)
I decided upon the ONLY slow cooker recipe for soup that I had on my main dish board on Pinterest. *le sigh* It is a delicious recipe though, so it wasn't all bad. I have posted a ton of corn chowders lately - most of them have potatoes and bacon too. But this one is different in that it has red potatoes and Italian seasoning...and LOTS of corn. I love how much corn it had. I topped mine with a little cheese when I served it because cheese. LOL.
What you need:
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 3 cans (15 oz. each) yellow corn, drained
- 2 1/2 cups heavy cream
- 2 cups chicken broth
- 1 lb. baby red potatoes, chopped into 1-inch pieces
- 2 tsp. Italian seasoning
- 1/4 cup flour
- Salt and pepper, to taste
- 4 to 6 slices bacon, cooked and crumbled
- Place all ingredients, except bacon, in a crockpot. Stir.
- Cover and cook on LOW for 6 to 8 hours or HIGH for 4 hours or until potatoes are fork tender.
- Serve topped with bacon.
Recipe from Creme de la Crumb
And last month's Food Fight winner is this Scottish Shortbread Cookies recipe from Amy's Cooking Adventures! They are so delicate and stunning, don't you agree? Congrats, Amy!
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