As I mentioned in my last post, Mama is back on the 9-5 (well, more like 8-2 then a few hours from home throughout the week, but you get what I was going for). Because of that, it’s even more important now than ever to plan my week out as much as possible to help it go as smoothly as possible. While I can’t anticipate every little thing that will come up during the week, the one thing I can control is that there’s semi-prepared food in the house for my hungry hippos.
Yes, I’m talking about meal prep/planning, again.
But unlike in weeks past I don’t have endless time to make homemade sauces from scratch, make a batch of fresh pasta, or come up with cutesy snack ideas.
So I’ve been relying heavily on my trusty slow cooker. Funny enough, the ladies from my last job got me the slow cooker as a wedding present and I just never used it as much as I could/should have. Now, that bad boy is taking up permanent space on my counter and I try to use it once a week to make chili, beef stew, and tons of soups.
Soups like this Southwest knockout. I walked into the supermarket (you guys I wasn’t even prepared!) and wanted to make something quick and easy. Corn was on sale (because, summer), and my husband loves potatoes (is that a universal husband thing?), so I immediately thought corn + potato chowder. I went to google to find a slow cooked version and I found this recipe on damn delicious and bought most of the ingredients with every single intention of replicating it and moving on.
But following directions really isn’t my thing.
When I got home I thought: “oh man, how good would the corn be if it was grilled??”. Then I thought “oh man, I should make it a little spicy!!”. By that point it just rickrolled into this amazing soup which is so good I served it twice to my family in the same month, without any complaints.
The hippos were happy!
I know it’s still steamy outside but this soup is perfect in pretty much any season. And, because I made it twice, I know this recipe is not only super simple but it’s also a winner!
- 4-5 Corn on the cob, grilled
- 6-8 large waxy potatoes, diced, or 20-25 small, halved
- 6 cups chicken broth
- 1 tbsp flour
- 1 can whole plum tomatoes, crushed by hand.
- Cayenne Pepper, to taste
- Salt and Pepper, to taste
- (optional) 1/2 cup light cream
- (optional) the crustiest bread you can find
- Cut grilled corn off the cob and throw away all but 2 ears. Add to slow cooker.
- Add potatoes and toss corn and potatoes in flour.
- Add in chicken broth.
- Open a large can of plum tomatoes and reserve the liquid for use (or chuck it). Gently squeeze plum tomatoes in your hand to break them up and add them to soup.
- Season the soup with a generous sprinkling of cayenne pepper, as well as salt and pepper, to taste.
- Cook on high for 4 hours or low for 7-8 hours.
- When done, add cream if you'd like or serve with a big chunk of bread.
Adapted from Slow Cooker Potato Corn Chowder by Damn Delicious
4 hours, you guys. This whole soup is done in 4 hours!! A little more if you want to grill the corn but otherwise, 4 hands off hours! My fave part is that the soup is amazing with or without the cream, with or without blending, and with or without the crusty bread. It’s just easy, filling, and good!