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

PS Click here to get to Jif to vote for my son West's More Rockin' Moroccan Peanutty Pita. With your help, he can get to NYC to compete for a $25,000 scholarship. Thanks for taking the the time (10 seconds-promise) to help the future Dr. Wild West.

Chicken Curry Soup in the Crockpot

It's hard to keep writing everyday and not mention the things that tear your heart out, like the situation in Haiti. A couple of hundred years ago, we probably wouldn't even know that anything at all had happened in Haiti yet, but now we get the minute by minute, blow by blow. It is heart wrenching. Saddest of all are the accounts of the children trapped under rubble, whose cries are still heard. It is inconceivable, but it is also real.

On the other hand, I am proud to be part of a nation that springs into action to help those in need. Sometimes it doesn't work out exactly perfectly, but so many are willing to donate money, time, services, and prayers on behalf of the downtrodden. I want my children to know that they are part of this national legacy; when someone is hurt and suffering-locally or internationally, we can find a way to help. Here's one way to help: If you live in the western states, you can stop by any Smith's grocery store to donate money directly to the Red Cross for the Haitian relief fund. And while you are there, you can pick up some simple ingredients for the following.

And now, a little soup to warm the soul, as part of my January series of soups in the Crockpot. I'm calling it Chicken Curry Soup, although its true name is Mulligatawny. I once read-can't remember where- about a restaurant owner that couldn't sell their "Mulligatawny" soup, until they simply changed the title to "Chicken Curry Soup." By either name, it's the same rich curried broth, laden with chicken, rice, tart apples, potatoes and other yummy vegetables. In my version, you can add the cream at the last minute-or not at all, if you prefer. Either way, it's extraordinarily easy to fix, easy on the pocket book, and easy on the palate. Here's wishing you are all safe, warm, well, and grateful to be so.

Money Saving Tips: Use any cut of chicken to save some cash-just remove skin before boiling and bones before serving. Bouillion cubes work well here. Save a little more and make it vegetarian by using vegetable broth and swapping out the chicken for a can of drained garbanzo beans.

Chicken Curry Soup in the Crockpot:

Estimated Cost:$5.00 for four large servings

5 cups chicken broth

3/4 lb. chicken, cut into 1 inch pieces ( or you can add it uncut and frozen and shred it later)

1 large onion, diced

1 tart apple, peeled and diced

2 medium potatoes, peeled and chopped

2 carrots, peeled and chopped

1 tablespoon curry powder

1/2 cup white or brown long grain rice

Optional:

1/2 cup cream

For Serving:

Fresh lime or lemon wedges

chopped cilantro

Add chicken broth through rice to the slow cooker and cook on high for 3-4 hours, or on low for 6-8 hours. Stir in cream, if using. Serve soup with fresh lime and chopped cilantro.

Up Next:

Green Chile and Corn Chowder in the CrockPot

PS If you are feeling so inclined, head over and vote for West's More Rockin Morrocan Peanutty Pitas. Thanks again.