I do love a pretty snowy day.
Now that we're retired and don't have to leave the house, what's not to love?
We got 5 or 6 inches here at the house. Hard to tell, really, with the snow blowing as hard as it is leaving some spots bare and others with all drifts.
AND a perfect day for soup!!
Here it is as best I can remember. There are many versions available on the web. Find one to play around with and make it your own, or follow mine, although I'm not a person who is devoted to measuring my ingredients.
Slow Cooker Potato and Corn Chowder
Ingredients
- 1 large onion chopped
- 4 or 5 cups of diced potatoes
- A stalk or two of celery chopped
- 1 15.25 oz. can of corn, drained
- 5 cups chicken broth
- 1 pound bacon cooked and crumbled
- Some garlic
- some dried sweet basil
- A dash or two of smoked paprika
- salt and pepper to taste
- 12 ounces evaporated milk 1 can
- 3 tablespoons butter optional
Instructions
- Place everything except for the evaporated milk, and butter into the slow cooker.
- Cook on high 5 hours or low 7-8 hours until vegetables are softened.
- Stir in the evaporated milk along with butter 30 minutes before serving,
- Taste and adjust seasoning with salt and pepper to taste.
P.S.
It also snowed in Paris ❤
