The hate part comes about because after a while everything begins to taste the same. That's when I relegate the vessel to the large cupboard that sits on my back porch. It's been residing there nearly two years now.
But then the rain rolled in and decided to stay. I wanted soup, but figured I wouldn't feel like going to all the trouble at the end of the day and began thinking of a way I could indulge my senses without having to spend much time in the kitchen. It was then that the light came on. Crock pot something. So I brought the unwieldy appliance into the house, cleaned it all up, and set about throwing things into it that I thought might go together. Nobody was more surprised than I was that the resultant chowder actually tasted great.
Next time you want dinner without much work, give this recipe a try. Let me know if it works for you. I want to warn you in advance that this soup isn't the prettiest one on the block. But it sure tastes great. Happy Slurping!
Place into the crock pot:
2 cups of frozen corn
1 can of any favorite bean, undrained
1/2 cup diced onion
1 diced Anaheim chili or chili of your choice
1 medium potato, peeled and diced
1 cup frozen collard greens
1 cup soy milk
1 1/2 cups vegetable broth
1/2 cup of quinoa, millet, amaranth, or grain of choice
1 Tbs. poultry seasoning
2 garlic cloves, minced
2 garlic cloves, minced
Few drops of your favorite hot sauce
2 Tbs. agave nectar
Salt and pepper to taste
Turn the crock pot to low and ignore it until you get hungry. I served this tummy-filling chowder with biscuits, but any bread of choice will be good for sopping up the last bits of juice. Serves 4
Happy Slurping!
Happy Slurping!
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