Crock Pot Momma: Creamy Green Chile Corn Chowder
Well, it is that time again...another great recipe rave review for our November Vegan Slow Cooker giveaway! This week I was feeling spicy and well, corny. Good thing Kathy Hester's new cookbook had just the recipe for my mood. That is just the thing, the cook book has EVERYTHING! I mean, why else would we be doing this AMAZING giveaway?! Did we mention our first place winner receives a super cute lil' crock pot as well as her book?! Get in on this thriving readers, get in!
For our second enticing recipe of our giveaway series, I had to whip up Kathy's Creamy Green Chile Corn Chowder. I love everything in this title and knew this was one not only I would love, but also my spice addicted TH. I got my ingredients together and made a plan for another healthy and delicious dinner.
- 1 1/2 fresh corn kernels (in this case Trader Joe's canned corn, the good ole' cob kind is long gone).
- 1-2 corncobs to flavor the broth (again I am doing this in Autumn, so I went with Kathy's lovely suggestion of veggie bouillon).
- One 3-inch piece carrot
- 2 cups water
- 1 tablespoon cooked onion, minced
- 1 tablespoon green chiles
- 1/2 teaspoon chili powder
- 1/4 teaspoon jalapeno powder or jalapeno salt
I threw everything but the water in my mini crock and let it sit overnight in the fridge. Since I wanted to have it for dinner the next evening, I prepared the post it directions for my TH to follow the next morning..."Add the water sitting here (imagine the arrow pointing to a mason jar of water) and plug in at 10AM". Easy enough to follow, right? Since the recipe called for 6 to 9 hours on low, I knew that would be plenty of time for me to get dinner on the table.
The next evening I came home to one fiesta of a household. The warm wafts of chile greeted me at the door and I couldn't wait to puree the concoction right up! Since there were no corncobs to remove (due to the change in seasons and making adjustments) and I didn't have an immersion blender, I dumped it in my regular blender and pressed puree.
Once it was at maxim creaminess I added some salt and pepper to taste, crushed up some tortilla chips and served it with a little jalapeno topper.
For my TH, I added some regular old organic sour cream just to make him feel a little non-vegan. I whipped up a black bean chopped salad to stay in the Mexican mood and we ate like Kings! The soup was creamy, corny and had a flavor chaser of green chile. All in all, it was just the warm, Fall dinner we needed mid-week!
Only one more recipe coming next week before the big giveaway! Don't miss out! Stay tuned for more details on how to enter!!