Inspired by All Recipes.
What You Need:
5 medium russet potatoes, cubed
2 yellow onions, diced
1 can of corn
2 tablespoons butter
1 12-oz can of evaporated milk
4 cups of vegetable broth (I used 2 cubes of bouillon and 4 cups of water)
celery salt and pepper to taste
What To Do:
Put all of the ingredients, except for the milk, into the crock pot.
Cook on the low setting for 5-6 hours, or until potatoes can split easily with a fork.
Pour in the evaporated milk, and cook for 30 more minutes. Serve hot.
I ate my soup with a side salad and a small panini.
This soup was so flavorful with just a bit of creaminess. I might have overdone it just a tad with a pepper, but it really gave this chowder a nice kick of spice! There was some added sweetness and crunch from the corn. The onions were nice and soft while the potatoes turned this soup into a hardy dish. It was great coming home to this comfort food waiting for me!
Do you like making soup in the crock pot? What is your favorite kind to make?
Bye from the Veggie Side!