This weekend I was looking for a recipe for a soup to make while the boys were at Cub Scouts Polar Camp (freezing outside all day in Minnesota!). I found a recipe for Corn and Potato Chowder here and decided to give it a try. I had some of the ingredients on hand, but also knew that I was not going to make a trip to the store, so I needed to improvise.
Here’s what I put in the crock pot:
- 3/4 bag of frozen hash browns (I prefer the little diced potatoes, but didn’t have any)
- 3 frozen chicken breasts
- 3 cups frozen sweet corn
- 4 cups homemade chicken broth
- 1 small onion, chopped
- salt and pepper
I let it cook for a few hours and then added:
- diced andouille sausage - It's fully cooked, but wanted the flavors to blend. I also peeled the "skin" off before chopping it up.
About 1 hour before serving, I pulled out the chicken breasts, shredded them, and tossed all the chicken back in.
About 45 minutes before serving I scooped out about 3 cups of the soup to blend and add back in. An immersion blender would have worked great, but since I don’t have one I used my Magic Bullet to blend it up. This really helped to thicken the soup (just like hubby prefers). The last thing I added was:
- 8 oz of light cream cheese
When it was time to serve, we added a little sharp cheddar and sprinkled a few bacon bits on top. This soup was DELICIOUS! It had just the right amount of spice from the sausage. This will definitely be a regular recipe at our house!
Let me know what you think if you try it!
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