Linda Gredy's Corn Chowder made in my Slow-Cooker
Ingredients:
24 oz. bag of frozen shoepeg corn
1 tsp. salt (or to taste)
6 tsp. sugar
2 Tb. butter
1 quart chicken broth
2 Tb. finely ground fresh black pepper
1/2 cup shredded Parmesan cheese (at the end)
8 oz. heavy cream (you could possibly use whole milk) (add after it's cooked and then warm up again)
8 oz. whole milk (add after it's cooked and then warm up again)
Directions:
1. Place corn, salt, sugar, butter, chicken broth, and pepper
into your slow cooker.
2. Cover and cook on low in slow cooker for three hours.
3. Add cream, milk, and cheese; stir well.
4. Cover and cook for an additional hour to warm it up again.
I remember the first time I had corn chowder. I was 35. Linda Gredy made it and I thought she was so amazing for making something with such simple ingredients taste so good.
Ingredients:
24 oz. bag of frozen shoepeg corn
1 tsp. salt (or to taste)
6 tsp. sugar
2 Tb. butter
1 quart chicken broth
2 Tb. finely ground fresh black pepper
1/2 cup shredded Parmesan cheese (at the end)
8 oz. heavy cream (you could possibly use whole milk) (add after it's cooked and then warm up again)
8 oz. whole milk (add after it's cooked and then warm up again)
Directions:
1. Place corn, salt, sugar, butter, chicken broth, and pepper
into your slow cooker.
2. Cover and cook on low in slow cooker for three hours.
3. Add cream, milk, and cheese; stir well.
4. Cover and cook for an additional hour to warm it up again.
I remember the first time I had corn chowder. I was 35. Linda Gredy made it and I thought she was so amazing for making something with such simple ingredients taste so good.
