Today is cold (relatively speaking), overcast, and blustery. It’s the first day of real fall-ish weather. How did I determine this? It’s the first day this season I’ve worn flannel. This is also an exam weekend; yesterday we had an anatomy lab practical and we have our second block exam on Tuesday. This exam will cover fifty-five new lectures and have some questions from the last exam thrown in just for fun. So what does cold weather plus kajillions of hours spent studying mean for me? Simple: make Crock-Pot chowder.
Fry those potatoes around in a hot skillet until they get tasty brown edges. We’re going for a kind of “home-fry” thing here. Don’t worry about actually cooking the potatoes at this point – they’ll cook in the crock-pot. This is a flavor-adding mechanism. Put these in the Crock-Pot on top of the sautéed vegetables.
Fry up some sausage so that it gets tasty brown edges – same song, second verse here, guys. De-glaze your skillet with a little chicken broth so you don’t leave flavor stuck to the pan. Pour everything into the Crock Pot on top of the potatoes.
Put the lid on and cook on High for six hours (or so). I went and took an anatomy lab practical while this was cooking. Use your six hours how you choose. Please be aware that your house will smell amazing while this is cooking.
About twenty minutes before you plan on serving your chowder, pour in a can of evaporated skim milk. This will give your chowder a rich, creamy broth without the added fat of cream! Allow the chowder to heat through and serve!
Potato Corn Chowder
- 2 Tbs butter
- 1/2 onion, chopped (I used Vidalia, but use whatever you have!)
- 1/2 red bell pepper, chopped
- 3 cloves of garlic, minced
- 1 stalk of celery, chopped
- 5-6 red potatoes, chopped
- 1/3 pound link sausage, sliced (I used Polska Keilbasa, but you could use bacon or ham as well!)
- 1 bag frozen corn
- 2 cans chicken broth
- 1 tsp dried parsley
- 1 can evaporated skim milk (EVAPORATED – NOT CONDENSED; this is important, guys)
Saute onion, pepper, garlic, and celery in butter ’til translucent. Empty skillet into crock-pot and saute potato chunks until they’re lightly browned. Empty the skillet into the Crock-Pot and fry around the sausage until browned. Deglaze the pan with some chicken broth and empty skillet into Crock-Pot. Add frozen corn, chicken broth, and parsley. Stir to combine, cover, and cook for six hours. If you’re so inclined, use a large spoon to smoosh some of the potato chunks against the side of the pot. This will help thicken the chowder. Twenty minutes before serving, stir in evaporated milk and allow to heat through. Serve with warm bread and a lot of love. 🙂