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Prep Time: 40 Minutes Cook Time: 7 Minutes |
Ready In: 47 Minutes Servings: 8 |
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Spicy and sweet - a delicious twist on traditional corn chowder. From Joe Simmer's Creole Slow Cookin' cookbook with a few changes for our tastes. I often dice the vegetables (except carrots and potatoes which I chop while the bacon is cooking) the day before cooking to save time. It's a lot of chopping but sooooo worth it! Enjoy! Ingredients:
4 slices bacon |
1 onion, diced |
1/2 red bell pepper, diced |
1/2 green bell pepper, diced |
2 celery ribs, diced |
1 teaspoon garlic, minced |
1/2 teaspoon black pepper |
1/4 teaspoon cayenne pepper |
1 bay leaf, crushed |
1/2 teaspoon thyme |
1 teaspoon kosher salt |
1/4 lb tasso, chopped (or smoked sausage or ham if you can't get tasso) |
2 large carrots, diced |
1/2 lb red potatoes, chopped |
1 lb corn kernel, frozen, thawed |
2 (14 1/2 ounce) cans creamed corn |
1 (14 1/2 ounce) can chicken stock or 1 (14 1/2 ounce) can chicken broth |
1 cup heavy cream |
3 green onions, chopped |
Directions:
1. In a large skillet over medium heat, fry the bacon until crisp and set aside.
2. Saute the onion, bell peppers, and celery in 2 tablespoons bacon drippings 10 minutes, stirring occasionally.
3. Add the minced garlic, black and cayenne pepper, bay leaf, thyme, salt, and tasso and cook for 1 minute.
4. While the vegetables are sauteeing, add the crumbled cooked bacon, carrots, potatoes, corn, creamed corn and chicken stock to your crock pot.
5. Transfer the sauteed veggie mixture to the crock pot.
6. Stir to mix, cover and cook on high for 6-7 hours.
7. Turn crock pot to high and add the cream and green onion and cook an additional 30 minutes.
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