Corn and Green Chile Chowder in the Crock Pot

The last week of January! I really can't imagine how it arrived here so swiftly. I'm not ready to bid goodbye to the first month of the year. I haven't really revved it up yet, the way you're supposed to do in January. I used my tread mill less, slept more, and frankly went back for second helpings more often than is prudent. I haven't cast off any bad habits-in fact I rather indulged a few. And I'm certainly not ready to finish my January series on crock pot soups. I still have many more that I want to share, like winter minestrone, red curried cauliflower, french onion, broccoli and cheddar, African peanut, creamy tomato and tortellini, just to name a few. I'll try to squeeze a few more in this week, because once next week hits, it's all about the February holidays.

It's so comforting to have a delicious soup simmering in the crockpot when the weather is foul. The whole house smells savory and cozy. Corn and Green Chile Chowder is one of my favorite rainy day soups because I almost always have everything on hand. It helps me embrace those snug, warm, homey days of January, before they melt away. Get out your crockpot-and your fuzzy slippers, while you're at it.

Money Saving Tips:

When fresh corn is on sale in the summer, you can cut it right off the ear and freeze it in bag. You could use canned, fresh, or frozen in this recipe with great results. The same goes for the green chiles. Swap out bouillion cubes to save even more. This soup is yummy before the half and half goes in, so leave it out if you want to save a few calories and pennies.

Corn and Green Chile Chowder in the Crock Pot

Estimated Cost: $5.00 for four servings

5 cups chicken broth

3 tablespoons flour

1 tablespoon butter

3 cups corn kernels, fresh, frozen, or canned

1 (7 ounce) can green chiles, drained

3 medium potatoes, peeled and chopped

1 large onion, minced

pinch of cumin

salt and pepper to taste

pinch of cayenne

1 large onion, minced

Add later:

1 (14 ounce) can creamed corn

1 cup half and half, whole milk, or evaporated milk

Pour broth and flour into crockpot. Whisk with wire whisk until smooth. Add all ingredients except creamed corn and half and half. Cook on high for 3-4 hours, or on low for 6-8 hours. Add creamed corn and half and half, and cook just until warmed through, about fifteen minutes on high or thirty minutes on low. (It can go faster if the half and half is at room temperature.) Garnish soup with croutons, cilantro, or green onions and lots of freshly ground peppper.

Next Up:

Chocolate Loaf Cake

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