Crockpot recipes |
Down East Corn Chowder |
3 cups fresh corn kernels (or 2 cans whole kernel corn, 16 oz ea, drained or 2 lbs frozen corn) 2 medium potatoes -- peeled, chopped fine 1 onion -- chopped fine 1 teaspoon salt 1/2 teaspoon seasoned salt 1/8 teaspoon freshly-ground black pepper 2 cups chicken broth or bouillon 2 cups milk 1/4 cups butter or margarine ground mace |
Combine corn, potatoes, onion, salt, seasoned salt, pepper and broth in slow-cooking pot. Cover and cook on LOW 7 to 9 hours. Pour into blender and puree until almost smooth. Chill overnight, if desired, or return to pot. Stir in milk and butter. Cover and cook on HIGH for 1 hour. Pour into bowls; sprinkle with mace. |