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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

Ingredients:
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

Ingredients:
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.

2 comments:

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.

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