Crock Pot Tuesday: Corn Chowder

from: A Year of CrockPotting http://crockpot365.blogspot.com/2008/01/crockpot-corn-chowder-recipe.html

2 quarts of chicken broth
1 small onion
1 red pepper
1 peeled and chopped carrot
1 bag frozen corn
1 medium potato

Modifications: I used more carrots and potatoes. I also added about 1/4 c shredded cheese to each bowl before serving.

Finely chop the onion and brown in a tablespoon of olive oil in a medium saucepan. You want the onion to be cooked, but not totally translucent since it will continue to cook in the crockpot.

Finely chop the carrots and the red pepper. I used my pampered chef chopper. I love that thing.

Wash and coarsely chop the potatoes. I kept the skin on---it's up to you.

Dump all the veggies into the stoneware.

Add the entire bag (16oz) of frozen corn.

Empty both cartons of chicken broth (2 quarts; 8 cups) on top.

Plug in your crockpot and set on high for 4-5 hours or low for 8-9 hours.

Just before serving: Use a hand blender to chowderify.

Served with: Italian bread

Valerie's rating: ** 2 stars
It needed a lot of salt and pepper to give it flavor.

Andrew's rating: ** 2 stars
The addition of cheese elevated this to a two.