Tis that time again: International Incident Blog Party! While I joined into the festivities a little late in the year I had a great time and hope to do it again next year. From working with lavender to messing around with salted caramel I learned new technique and tricks and had fun. For the final month the “secret ingredient” was more of a “secret theme” of COLOURS! When I first read that I had two thoughts 1) hehe they said colours 2) flashing back to college and going with my friends to get Indian food. It was our thing to go on Sunday mornings, as a hangover cure if you will. Everytime without fail my one friend would make a comment about how to her the Indian food tasted like colors. For example the palak paneer tasted green while the butter chicken tasted orange. I’m not sure how this worked, but it also made for an entertaining experience. My first thought was to attempt to create some Indian dishes, until I was reminded about previous Indian cooking (mis)adventures. So on to something else. Something colorful and exciting and suitable for the chilly weather. I thinking my brain process then did something along the lines of warm:soup:spinach:corn:corn chowder:potato corn chowder: Mexican Potato Corn Chowder. A nice hardy soup with yellows and greens, and then some delicious cheesy corn bread to keep it company. I decided to take the recipe I had for Potato Corn Chowder, one that in its original form came from the back of a can of new potatoes, and start modifying it. I knew I wanted to make it creamier than the original and also wanted to spice it up. I also decided to use my slow cooker, which wound up working out perfectly.
2 12ozcans creamed corn
1 12oz can corn (drained)
1 1/2 cups vegetable stock
1/2 cup half & half
1 1b potatoes, cubed
1 green pepper, diced
1 onion, diced
1 jalapeño, diced and seeded (optional)
2 tsp chili powder
1 cup favorite cheese (I used Colby but Jack or a sharp cheddar would also work well)
salt and pepper to taste
1. Turn slow cooker to low and add all the ingredients except the onion and cheese. Stir well.
2. Add some oil to a small pan and gently saute the onions over medium heat until they start to brown, about 7minutes. Add to slow cook and cook 7-8hrs on low.
3. Remove half of the soup and blend well. Return to slow cooker.
2. Turn heat to high and add the cheese stirring well. Season to taste and then cook for an additional hour. Serve!
I topped mine off with some blue chips in order to add a little more crunch (and color) which wound up working perfectly. If you have a hand emulsion blender this recipe is a prime example of why those are so amazingly. Getting the soup into the blender was a pain but the thickness it adds to the recipe is worth the hassle.