It’s time for another recipe! First, the recipe. Then, me blathering onward about my occasionally questionable culinary capabilities and the memories this particular feast holds for me.
- The Ingredients
- 3 lbs of potatoes, diced
- 6 cups chicken or vegetable stock
- 1/4 cup heavy cream
- 1-2 cans of sweet corn or one 16-ounce bag of frozen corn
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cloves of garlic, diced finely
- 1 teaspoon onion powder
- 2 tablespoons butter
- 3 tablespoons all purpose flour
- 1 8-ounce package of cream cheese, cubed
- salt and white pepper to taste
- The Way of Preparing
- Add the diced potatoes, corn and flour into a large (6 quart) slow cooker. Stir well to coat.
- Add in the stock and seasonings, stirring well to combine.
- Let it stew! Cover and let it cook on low for about eight hours or on high for three to four hours.
- About an hour before serving, stir in the butter, cream, and cream cheese until melted and well combined.
- And that’s it! Time to enjoy!
- Don’t serve this in a bread bowl. It’s too carb-heavy then and will basically toss you head-first into a food coma.
- Adding caramelized onions to this makes it extra delicious.
- You can also add cooked and drained Italian sausage for some protein.
This is another hearty, cheap meal I made in college when I lived in my old apartment. I had just gotten Spock that summer and he was always underfoot in the kitchen. Not much has changed, other than his size.
I’m a big fan of slow cooker meals and this one is a delicious addition to any winter day.
Have you a favorite winter meal?