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.
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:
This sounds delicious! I'm in the mood for soup, too, with this cold weather!
Yummy!! I always love a good soup in the winter months.
Post a Comment