Search This Blog

Wednesday, December 28, 2011

Corn Chowder... with Meatballs... in a Crockpot...

I am writing all week (and making good progress) so don't have much time for cooking.  Yesterday afternoon, I opened the freezer door to check the contents.  Leftover meatballs caught my eye -- about 10-12 of them, small.  Since I am so engrossed in writing right now, have no idea why corn chowder popped into my mind -- but it did.  Maybe because it was a bit chilly outside?  So that's how we ended up eating corn chowder last night.  It was good, too! :)  The entire process took about five minutes.

Meatballs Corn Chowder

1 can whole corn
1 can cream style corn
1 small can (8.5 oz?) cream of chicken and mushrooms
10-12 small meatballs
2-3 potatoes, peeled and cubed (I did not have any so skipped)
2-3 tbsp butter (I used lite butter, Land O'Lakes)
1/2 tsp salt
1 tsp freshly ground black pepper
2 tbsp finely chopped fresh parsley

Mix all ingredients, except salt/pepper and parsley, in a crockpot.  Simmer for several hours.  Season with salt/pepper to taste.  Add parsley 10-15 minutes before serving.  Serve with fresh croutons.

Garlic Parsley Croutons

Leftover bread or rolls, cubed
Garlic Parsley Salt (California style), to taste
Non-Stick Spray, Butter Flavor

Preheat oven to 400 F.  Spray the cookie sheet with non-stick spray.  Arrange cubed bread.  Sprinkle with garlic parsley salt (or any other spices), toss, and spray with non-stick spray.  Bake for 20 minutes or until golden brown.  Mix, bringing still soft bread to the top layer.  Spray with non-stick spray again.  Return to the oven and bake until the top layer is golden brown.  Store in an airtight container.


Betsy said...

This sounds delicious! I'm in the mood for soup, too, with this cold weather!

kitty said...

Yummy!! I always love a good soup in the winter months.

avandia class action