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Sheryl's Favorite CORN CHOWDER – Slow Cooker Style
11/25/2011 | Sheryl McGlochlin

Article image: Sheryl's Favorite CORN CHOWDER – Slow Cooker Style

1 Slow Cooker
8 med. Potatoes – washed and unpeeled (I prefer Red Potatoes)
Water

Put whole washed potatoes with skins in a Slow Cooker.
Add enough water to cover all potatoes.
Set heat on low and leave for 4 -5 hours.
Or set heat on high and leave for 2-3 hours.
When potatoes can easily be cut in half with a knife, they are done.
Drain all water out of the slow cookerLeave the potatoes in slow cooker.
While the potatoes are still piping hot, take a knife and cut up the potatoes. They will look nearly like mashed potatoes or bite size potatoes when cut up.

Add the following to cut up potatoes:

3 15 oz. cans of corn – drain corn water first OR use frozen corn.
1 stick of butter (1/2 cup) Avoid margarine if you want a healthier choice and better taste.
Milk - Enough to make it a "thin or thick" soup – which ever you prefer.
NOTE: For a creamier soup, add whole milk. I like 2 % Milk.
Salt and pepper to taste
1 – 2 teaspoons Onion seasoning
Bacon- cooked, drained and cut into bite size pieces (Cook this up a head of time. You can add as much as you want – depending on the flavor and calories you want.)
Bacon is an important ingredient since it gives the soup a lot of it’s flavor.

Reheat in Slow cooker to blend all flavors - about 30 minutes.

Serve with a tossed green salad, bread sticks or crackers with cheese, etc.
Save any leftovers into individual size "Glad Ware" containers so it can easily be eaten later as a quick nutritious snack or meal.
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