In Mama Joe's Shadow follows the day to day recipes, and the culinary journeys of Adele Forbes, an In-House Personal Cook. She has cooked for many different families over the last 30 years which has broadened her horizons and deepened her love for the art of good food. Be it her 'signature' dish of BUTTERMILK FRIED CHICKEN, a stately LEMON BUTTERMILK POUND CAKE, or her SHEPHERD'S PIE A'LA MACARONI & CHEESE, she is always searching for a culinary masterpiece.
About Me
- juclucy
- I am a simple country girl who loves life and lives it to the fullest. I cook for one of the greatest families ever. Cooking is my passion and I consider it as well to be my gift.
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Monday, April 4, 2011
CROCKPOT CORN CHOWDER
The crockpot is a wonderful invention and my favorite piece of kitchen equipment. Just dump everything in, turn it on, leave it alone. This corn chowder is highly delicious and easy to put together. Have a loaf of crusty bread waiting on the sidelines.
6 slices bacon
2 pkgs. frozen corn (10 oz. each)
1 can cream style corn (16 oz.)
1 tbsp. Worcestershire sauce
2 c. water
1/2 c. onion, chopped
2 c. potatoes, diced
1 tbsp. sugar
1 tbsp. seasoned salt
1 can chicken broth (16 oz.)
1 c. milk
1/4 c. butter
In skillet, fry bacon until crisp, remove and reserve. Add onion and potatoes to bacon drippings, saute for 5 minutes. Combine everything in Crockery Pot except butter and milk. Cover and cook on low for 7 hours. Pour 1/2 of the mixture into blender and puree until almost smooth. Return to Crock Pot with milk and butter. Cover and cook on high one hour more. 6 to 8 servings.
Labels:
Crock-Pot
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