Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Thursday, July 5, 2012


1 large onion, chopped fine
1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened.  Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well.  Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender.  May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

Note: File Photo

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