SOUP MONTH: CROCKPOT CORN CHOWDER

January is National Soup Month! Makes sense; there couldn’t be a better time to come in out of the cold and warm up with a tantalizing bowl of comfort food!

We will be celebrating soup month all week long, so check back here every day for a new recipe, soup fact, and tip to add to your culinary repertoire!

Today’s fact: In the French Court of Louis XI, the ladies’ meals were mostly soup. They were afraid that chewing would give them wrinkles.

Today’s tip: Soup freezes brilliantly. To make life simpler, make a note of how many portions you’re putting away. Also label all packaging with the date and precisely what
it is.

Today’s recipe: Crockpot Corn Chowder

Corn-Chowder

Ingredients:

  • 2 cans (16 ounces) whole kernel corn, drained
  • 3 medium potatoes, chopped to bite-sized pieces
  • 1 chopped onion
  • 1 cup diced ham or bacon
  • 2 cups chicken broth
  • 2 cups milk
  • ¼ cup butter/margarine

Combine corn, potatoes, onion, meat, and chicken broth in CrockPot.

Cook on low for about 8 hours.

Stir in milk and butter and continue to cook about 1 more hour.

mitchell_lindsayLindsay Mitchell
ICGA/ICMB Marketing Director

About corncorps

As Illinois' corn farmers, we're proud to power a sustainable economy through ethanol, livestock and nutritious food. We love agriculture, the land and CornBelters baseball.See http://ilcorn.org or follow us on Twitter, http://twitter.com/ilcorn.
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