It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Slow Cooker Potato Corn Chowder
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serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
4 large potatoes
1 small onion
2 bouillon cubes
6 cups boiling water
12 ears fresh corn
4 tablespoons butter
1 teaspoon salt
1/4 teaspoon black pepper
1 cup milk (or cream, for a richer base)
2 tablespoons fresh parsley, optional
directions
Peel the potatoes and cut into 1/2-inch diced pieces. (Boil the water while you're prepping the taters.) Dice the onion. Place the potatoes, onion, boiling water and bouillon cubes into the slow cooker.
Now for the most time-intensive part: Clean the corn and cut it off the cob. Add it all to the cooker. Cover with the lid and let cook for 6-8 hours on high.
When the potatoes are tender (and you're ready to eat dinner!), add the butter, salt, pepper, milk (or cream), and parsley (if desired). Stir together and serve.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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