Tuesday, December 8, 2009

Dinner & Dessert

This is half of the loaf of bread I made the other night..
Oatmeal cookies...
Potato & Double Corn Chowder...
All 3 recipes came from the Betty Crocker Cookbook New Edition
Soup recipe...
1 bag (16 oz) frozen has brown potatoes, thawed (4 cups)
1 can whole kernel corn undrained
1 can cream-style corn
1 can (12 oz) evaporated milk
1 med onion chopped (1/2 c)
8 slices bacon, crsiply cooked & crumbled (1/2 c)
1/2 t salt
1/2 t worcestershire sauce
1/4 t pepper
Chopped parsley (I forgot to use this)
1. In slow cooker add all ingredients except parsley.
2. Cover & cook on low setting 6-8 hours (or high setting 3-4 hours).
3. Sprinkle w/parsley.
Note: To keep a crispier bacon texture I added half of the bacon 15 min before serving and saved rest for soup topper. Also the book lists a variation that involves using cooked turkey or chicken (chopped up) and to add it 15-20 min before serving.
This was so easy and so yummy! It says it makes 6 servings but we really only got about 4 out it. This would be a easy meal to just start and forget about. Of course a soup like this doesn't require such a long cooking time, the slow cooker allows you to multi-task throughout the day.

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