A crock-pot has been in my kitchen since I received my first as a wedding shower gift 26 years ago. We've gone through quite a few models (one was recalled for going on fire - not exactly a good thing when this appliance is DESIGNED to be used when you're not home!)
We've had smaller ones, but with a family of five, the large one in the picture is what we've been using for years.
Today the weather is windy and rainy and I'm thinking it's the perfect day for some crock-pot soup!
This recipe comes from the Gooseberry Patch Slow-Cooker Recipes Cookbook for the Nook! (and right now it's FREE!)
CHICKEN CORN CHOWDER
3 Cups cooked chicken, diced
2 Cups carrots, peeled and sliced
2 12 oz. cans sweet corn & diced peppers
2 10 3/4 oz. cans cream of potato soup
4 Cups milk
2 Chicken bouillon cubes
1/2 Teaspoon celery seed
salt & pepper to taste
1 8 oz. pkg shredded Mexican-blend cheese
Combine all the ingredients EXCEPT the cheese in the slow cooker. Stir it up, cover and cook on low for 4-5 hours. Stir in the cheese just before serving.
Makes 8 to 10 servings
Do you make soup in your Crock-pot?