Tuesday, April 4, 2017

The Leftovers - POTATO CORN CHOWDER

A great way to minimize your grocery budget is to have leftovers. I know, I KNOW... that doesn't sound very appetizing... but it CAN be!

Last night we had "Breakfast For Dinner" which was corn on the cob, bacon, hash browns and an omelet made with eggs, roasted asparagus, spring onions and cheddar cheese. It was great last night and too much for two people to eat in one night. I've been working my way through my Friday CSA box and decided to work the asparagus and spring onions into the meal. Even while I was making this meal, I was thinking, "How can I use leftovers for this meal to make something totally yummy, inexpensive and make it seem like it WASN'T leftovers. You guys have that problem too? "We don't want to eat that AGAIN...!"



Our Friday CSA (Consumer Supported Agriculture) Box From Rutiz Farm

Now it's Tuesday and I'll let you in on what I came up with from last nights dinner. We ate up the omelet and gave the few bits of those leftovers back to our hens. I put the leftover hashbrowns, corn OFF the cob, leftover cooked bacon and the remaining two spring onions chopped up into a container. Potato Corn Chowder! I started the crockpot around 12 PM on low setting with a quart of chicken broth. (Dollar Tree has it for $1!!) In went the dinner leftovers along with a can of corn and two quarts of my home canned russet potatoes. That cooked most of the day on low and towards 5:30, I added in about 3/4 cup of cream, a little garlic powder and dried chives and a little mixture in a bowl to thicken.

This was an AWESOME dinner, making so much I know we will be having it again this week paired with a sandwich for lunch. We topped ours with bacon bits and grated cheddar cheese.
BAM!  







POTATO CORN CHOWDER

Into the crockpot put the leftover hash brown potatoes, corn OFF the 2 cobs, 8 pieces of bacon, crumbled, can of corn, 2 quarts of canned potatoes (of fresh peeled and cubed about 4 to 5) 2 scallions chopped and container of chicken broth. Cook on low for 5 hours. Turn to high and cook for another 1/2 hour. Add heavy whipping cream, herbs and spices and thickening mixture and cook another 1/2 hour on high. 

Ladle into bowls and top with a heaping spoon full of grated cheddar cheese and some bacon bits. ENJOY!

In case you were wondering, this Crockpot is my FAVORITE!


LEFTOVERS

2 Cups hash brown potatoes

2 Cobs corn
8 pcs Bacon (About half of a package)

COMMUNITY GARDEN / FARM CSA / FARMERS MKT.


1- 15.5 oz can Canned Corn (bought at Costco in bulk, could be bought and Canned in season)
2- QTS Potatoes (We bought 50 lbs and canned them in quarts. You could use fresh peeled and cubed and add at beginning of cook time)
1/4 to 1/2 tsp. Chives, dehydrated, fresh
1/4 to 1/2 tsp. Garlic, dehydrated and powdered, or garlic powder

ON THE CHEAP

1 Qt. Chicken Broth (Dollar Tree for $1)
Cheddar Cheese (Bulk, Broken down and vacuum sealed)
Flour (Bought Bulk)

FROM STORE, UNLESS YOU HAVE A COW (wink, wink)

3/4 C. Heavy whipping cream
2 Tbsp. Unsalted Butter

SUGGESTED HERBS   

1/4 tsp nutmeg, 1/2 tsp garlic powder, 1/2 tsp dried chives


THICKENER

2 TBSP AP Flour

2 TBSP Unsalted Butter

Mix together in a separate bowl until almost powdery appearance. Add a ladle to a ladle and a half of hot soup and mix until thickened. Add this mixture back into the crockpot.

*COULD ALSO MAKE UP MAGIC MIX AND USE THAT TO THICKEN SOUP*





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