Foraging For Food In The Pantry And Freezer
Today was spent catching up on things I can get done when I’m working. It also meant if I wanted to eat dinner, I needed to do something easy. And since I’m on a grocery spending freeze, that meant looking in the freezer and pantry.
I made this Crockpot Corn and Potato Chowder that will last me for the rest of the week. I’m working the rest of the week and I am on 24 hour call Wednesday and Thursday (actually, that makes 48 hours if you’re good at math). This means I don’t want to be in the middle of cooking dinner when my pager goes off.
Because the pager always goes off the moment you think you can get away with something just once. Never . . . you can never get away with anything when you carry a pager.
The Silver Lining Of Gardening
This is the advantage of gardening. All the veggies and some of the seasonings were things I grew. That means cheap.
I started with about a pound of potatoes. I had some smaller potatoes left so I used them. I chose not to peel them. The peel has a lot of nutrition for one reason and I just really didn’t feel like for another reason.
I just washed them and cut them up into chunks.
Then I chopped the onion and minced the garlic.
I found some thyme in the freezer when I was looking for the corn. Although the raccoons got more corn than I did, until I got smart and put a radio in the garden at night to keep them away, I still had enough to freeze some for the winter.
Then, I threw the potatoes, corn,
onions, garlic, and thyme into the crockpot.
Then stirred in a little flour.
Then I found these . . . . . .
It’s homemade chicken stock that I make and keep in the freezer. After it was thawed out in the microwave, I added it to the veggies in the crockpot.
Then I let the crockpot work some magic for 8 hours. Plenty of time to get my work done.
Once the eight hours were up,
I added 2 TBSP of butter,
and a cup of milk.
Put about 3 ladles of soup into a blender, give it a whirl, and add it back to the rest of the soup. Then add salt and pepper to taste.
You can add whatever toppings you like or none at all. The hands on time was minimal, and I don’t have to cook for the rest of the week!
Corn and Potato Chowder
- 1 pound of potatoes cut up into 1 inch pieces
- 1 small onion chopped
- 2 cloves garlic minced
- 1 pound frozen or fresh corn
- 1/4 cup flour
- about 5 sprigs thyme; leaves only
- 4 cups chicken stock
- 2 Tbsp butter
- 1 cup milk
- salt and pepper to taste
Add first 6 ingredients to crockpot and stir together. Add the chicken stock and cook on low for 8 hours. When 8 hours has passed, add the butter and milk. Pour about 3 ladles of soup into blender and puree. Add pureed soup back to crockpot, stir, add salt and pepper to taste, and serve.
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