Shamgar Corn Chowder
Title: Shamgar Corn Chowder
I decided I was going to spend some time in the kitchen today. The plan was to cut up some fruit I had laying around, and some I had purchased today. Cantelope, watermelon, strawberries, and peaches were on the agenda. When I opened the fridge… I noticed three big ole' pieces of corn that I had wrapped in tinfoil a few nights ago, and baked in the oven. They were still there because…well…. I forgot about them when the meal was served and had left them in the oven as a surprise for my wife later that night.
Anyway, I decided I'd make something using them. I spent about 10 minutes looking on the internet for corn chowder recipes, and decided I would make something up instead. It is…after all…the way I prefer to cook.
So the ingredients and instructions are below.
- Hillshire Farms Beer Sausage - 4 dogs cut up about 1/2 inch each
- Hillshire Farms Kielbosa - cut about 1/2 inch each
- Three ears of corn (still in the husks) that was left over from a couple of days ago.
- About half an onion that I cut up yesterday
- About two handfuls of those little little carrots that come in a bag, sliced about 1/4 inch
- Two long stalks of celery
- Salt, pepper, garlic, italian seasoning, thyme, and chicken bouillion cube
- Cut up the sausages and put them in the crockpot on high. Don't forget that the sausage is precooked so it's ok to cut the ends off and eat them while you're doing the next step. Nobody likes sausage ends in a soup anyway, so you're doing everyone a favor.
- Cut up the mushrooms and onions and cook them in butter. Throw in the garlic when you get a chance . Add salt, pepper and Italian seasoning until it looks about right, or you feel like it's enough.
- After the mushroom stuff has cooked enough to soak up most of the butter… throw all that stuff in the crockpot. (Now would be a good time to get a spoonful of the stuff to make sure the seasoning and butter are coming out the way you want).
- Turn the crockpot on low and let it cook for a couple of hours.
- Every now and then while it's cooking, take a spoonful to see what you need to add. Just be careful adding salt, because salt doesn't really kick in until it's been in the pot for a while.
That's it… just throw the stuff in…and cook it until it's time to eat. It's hard to mess this recipe up. All you have to do is taste it every now and then while it's cooking and add the stuff you think it needs.
So simple, even I can do it.
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