Crab and Mushroom Chowder

Ingredients

2 1/2 cups Chicken broth or Homemade Chicken Stock 1 pound mushrooms, sliced 3/4 cup diced peeled red potato 3/4 cup chopped onion 1/4 cup finely chopped celery 1/4 cup chopped carrot 1/8 teaspoon dried thyme leaves 1 tablespoon tomato paste 1 1/2 teaspoons soy sauce 1 1/3 cups whole milk, divided 6 ounces fresh lump crabmeat, coarsely chopped 2 tablespoons dry sherry or water 1 tablespoon cornstarch Salt and white pepper, to taste

Directions

1. Combine stock, vegetables, thyme, tomato paste, and soy sauce in crockpot; cover and cook on high 4 to 5 hours, adding 1 cup milk and crabmeat during last 30 minutes. Stir in combined remaining 1/3 cup milk, sherry, and cornstarch, stirring 2 to 3 minutes. Season to taste with salt and white pepper.

Salmon and Roasted Pepper Chowder

Ingredients

2 cups whole kernel corn 2 cups vegetable broth 2 medium potatoes, peeled, cubed 1 cup chopped roasted red pepper 1 jalapeño chili, minced 2 teaspoons minced garlic 1 teaspoon cumin seeds 1 teaspoon dried oregano leaves 12 ounces salmon steaks, cubed (1-inch) Salt and pepper, to taste

Directions

1. Combine all ingredients, except salmon, salt, and pepper, in crockpot; cover and cook on high 4 to 5 hours, adding salmon during last 15 minutes. Season to taste with salt and pepper.

Chicken and Corn Chowder

Chicken and Corn Chowder   

  

            

       Ingredients

 1 can (10 3/4 ounces) cream of potato soup

 1 can (10 3/4 ounces) cream of chicken soup

 1 cup diced chicken or about 2 cans (4 to 6 ounces each) chunk chicken

 1 can (12 to 15 ounces) whole kernel corn, drained

 1 cup chicken broth

 1/4 cup diced red bell pepper or roasted red bell pepper

 1 can chopped mild green chile

 1/2 teaspoon sea salt

 1/8 teaspoon black pepper

 1/4 teaspoon dried leaf thyme

 1 cup whole milk     

 Directions

1. Combine the soups, chicken, corn, chicken broth, bell pepper 

and chile, salt, pepper, and thyme in a 4- to 6-quart crockpot

2. Cover and cook on LOW for 4 to 5 hours 

3. Add milk and cook for about 30 minutes longer, or until hot.