Wednesday, October 26, 2011

Corn Crab Chowder

Here's my latest cooking creation.  I made this earlier this week and the family loved it!

4 Potatoes
2 tbs crushed garlic
2tbs garlic powder
1 large onion
3 ¼ cups chicken broth (1 32 oz box)
2 cans sweet corn
1 can cream style sweet corn
1 can cream of mushroom soup
1 cup whipping cream (you can substitute milk here!)
1 package cream cheese
1 can crab meat
2 tbs corn starch

Peel and cube 4 medium potatoes.  Begin to heat on low in 2 tbs of olive oil in a large pot.   Dice Onion.  Add onion and garlic to pot.  Add corn starch to 1 cup chicken broth and stir until mixed.  Add chicken broth (including the cup with the corn startch), corn (drained) and creamed corn, whipping cream, crab meat, cream of mushroom, and cream cheese .  Increase heat to medium.  Cook for ½ hour stirring frequently!  And enjoy!

1 comment:

  1. Hey Cam, I know your family is trying to stretch your dollars a little bit. So thought I would share my homemade tortilla recipe. It is really easy and 3 cups of flour is way cheaper than purchasing tortillas. We make a really cheap meal, by using refried black beans, cheese and salsa to make a burrito. Heating it up in the microwave to melt cheese, even my 2 year old likes it.

    3-5 cups flour (I always get by with 3, but my dad always uses 4, so I guess it depends on the moisture content in the flour, but it works either way, they will just be a different texture when you roll them out).
    1/3 cup oil
    1 cup warm water
    1 tps salt (I use a pinch of salt)

    Combine the flour and oil, and mix until small clumps form. Mix salt in warm water until dissolved. Then add to flour mixture. Mix until combined and then kneed for 4 minutes.

    Let rest covered 1 hour. (I use plastic wrap. This is flexible, sometimes I wait an hour sometimes I just wait until it is cool, kind of like I don't always kneed it for 4 min).

    Then shape into 12 balls and roll out on a lightly floured surface. I do mine pretty thin. (Keep the other balls covered while you roll!

    And fry in a dry pan over medium/medium high heat. No grease in the pan. (If you have an electric frying pan or griddle, right around 350 degrees works great. Wait for bubbles to form in the dough then flip over. I let mine get the little tan spots.

    Store in fridge. After they have cooled down, or enjoy them fresh.


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