Corn and Sausage Chowder

Corn and Sausage Chowder

October 30, 2013 at 4:00pm

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Here's a great recipe for cold Fall and Winter nights.

1 lb ground sausage, browned

1 onion (optional- brown with sausage)

1 lb frozen corn (we use home grown)

6 medium potatoes, peeled and chopped.

4 cups vegetable or meat broth (we save the juices from canned veggies, freeze them in quart containers, and pull out a container as needed)

1 can evaporated milk

OR 1 cup cream

plus 1/2 cup flour

chives, marjoram, thyme, salt and pepper to taste

Put meat, onions, corn, potatoes, spices and broth in crock pot. Cook all day on low. 1/2 hour before serving combine flour and cream or milk to make a roux.  Stir into soup. Allow soup to return to a simmer. Serve with biscuits, thick bread, or crackers. 

Sunday Roast Beef Dinner

CROCK-POT ROAST

1 chuck roast (or similar)

1 packet onion soup mix OR

4 bullion cubes +2 Tbsp dry chopped onions+2 tsp onion powder

2 cups hot water

steak seasoning

2 Tbsp cornstarch

Place roast in crock-pot.  Shake steak seasoning on top to taste. Mix onion soup and water; pour over roast. Add extra onion slices and garlic if you wish.  Cook on high while at Sunday School and Church (3-4 hours). :) Take roast out of crock-pot and place on plate to rest and be carved. Take 2-3 ladle-fulls of broth out of crock and pour in microwave safe bowl with a few ice cubes. Stir in cornstarch. Blend in rest of broth.  Microwave for 1-2 minutes to thicken. Pour in gravy boat.

Serve with mashed potatoes, cooked carrots or other hot veggie, and warm bread and butter.