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Crockpot Chicken Corn Chowder

I received this Fond Bone Broth free for purposes of my review. All opinions are my own.

As we head into the end of our school year, my schedule becomes hectic. And I resort to easy or crockpot meals a lot more often just to keep up with everyone’s end of year schedules and activities.

Fond Bone Broths are super flavorful and great for you! So, cooking with them is incredibly easy, because the seasonings I need are already there!

Crockpot Chicken Corn Chowder

3 jars Fond Bone Broth Tumeric, Thyme, Black Pepper broth
2 lbs boneless, skinless chicken
1 bag of frozen corn
4oz cream cheese
1/4 cup water
2 Tbsp corn starch

  1. Place bone broth, chicken, and frozen corn in crockpot. Cook on low for about 6 hours
  2. Shred chicken and add 4oz cream cheese
  3. While cream cheese is melting, stir together 1/4 cup water and the corn starch
  4. Add corn starch and water to the crockpot and stir until everything is mixed and slightly thickened.

If you want to make this a little more southwestern you could toss in some black beans, green chiles, or tomatoes – but in the interest of keeping everyone in my family happy, I didn’t add these in.

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Corn Pudding Recipe

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One of my favorite holiday recipes is Corn Pudding. With eggs, butter, and whipping cream, how could it not be! This is a favorite among all my guests and I rarely have leftovers. People will return for seconds and thirds.

Corn Pudding
Cook time: 50 minutes  Oven Temp: 350  Servings: 8-10

1/3         cup sugar

3              Tbsp. flour

2              tsp. baking powder

2              tsp. salt

1              tsp. cumin

2              cups whipping cream

½             cup butter, melted

6              extra large eggs, beaten

2              pkg. frozen golden sweet corn

  1. Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn.
  2. Pour into a buttered 9 X 13 inch or 2qt baking dish.
  3. Bake at 350 for 60 to 90 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving. I find that if it’s alone in the oven it takes 60 minutes. If there’s other items in the oven (which is usually the case for holiday cooking) then it takes closer to 90 minutes to set. Make sure you cook until the center is set. Runny corn pudding is not good.
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Food Friday – Veggie Mac & Cheese

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I have lots of random veggies that I don’t usually cook with a lot in my fridge these days, so I’m trying out new recipes. I’m loving how sweet the orange and yellow peppers are.

Veggie Mac & Cheese

1 can of corn, drained or 3 corn cobs with the corn cut off
1 yellow pepper (or any pepper of your choice) – diced
1/3 cup sliced okra
Handfull of cherry tomatoes
2 Tbsp butter
salt & pepper to taste

Mac & cheese of your choice – I made a slightly spicy mac & cheese

Make your macaroni and cheese according to package directions or follow your favorite recipe.

Place butter and vegetables in a skillet over medium heat, cook stirring often until peppers are slightly softened. Season as wanted with salt and pepper.

You can mix the veggies in with the mac and cheese or put them on top like I did. Cheese and veggies are such a delicious combination!

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Food Friday – Spanish Eggs

I prefer to mix my veggies in with my eggs while cooking the eggs, but to accommodate picky eaters I just added the veggies on top of my eggs after cooking everything.

These are fast and easy meal option.

IMG_1077Spanish Eggs

1 Bell Pepper – I used red
1 Small red onion
1 cup of corn kernels (it’s about 2 or 3 cobs worth of corn or 1 can, drained)
1 handfull cherry tomatoes (I only used 4 because I’m the only one who will eat the tomatoes)
2 Tbsp butter
Salt and pepper to taste

Dice your pepper and onion. Heat a skillet on the stove and melt your butter. Add all the vegetables to the pan and cook, stirring often, until softened and onions are translucent. About 15 minutes. Add salt and pepper to taste.

While your veggies are cooking scramble your eggs.

Top scrambled eggs with veggies and add cheese or salsa on top if wanted.

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CSA – Week 12

So many delicious vegetables this week!

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Basil, it’s a different kind than I’ve gotten in the past. It’s a much stronger basil, I haven’t figured out what I want to make with it yet.

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Corn, only 4 ears this week, it’s so delicious!

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Cherry tomatoes. These are so good!

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Potatoes, these are always easy to eat up. My kids love baked potatoes.

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Tomatoes, lots of tomatoes this week!

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Red torpedo onions, these are super strong and so tasty once cooked.

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More Japanese Eggplant. Not really a winner around here, but I am finding things to make with them.

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And, peppers, or “apples” according to my 2yr old. Who also likes to eat them like apples. I guess it’s a good way for him to get his veggies!

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CSA – Week 11

Wow! 11 weeks of veggies already! Now that we’re well into summer, the last couple of boxes have been really great. Here’s this week’s box.

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More onions. These red torpedo onions are strong but so very tasty cooked! I just cry a LOT when I’m cutting them up.

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Corn. Last week’s corn was so delicious. I’m so excited to have more!

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Baby potatoes. My girls were super excited. We made baked potatoes. I’m hoping for more in the next box.

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Eggplant. I’ve never seen eggplant like this, but it’s actually easier to use because it’s in smaller portions, I can kind of sneak it into dishes and hope no one notices – let’s just say that they haven’t been impressed with my eggplant cooking skills. “It’s squishy” has been the most common comment.

I made some spaghetti sauce and tossed some eggplant in. My 6yr old caught me and asked what I was putting in the sauce. “Eggplant” I told her, “I’m going to puree it all when it’s cooked, so you won’t even know it’s in there.” 6yr old looks at my like I’m crazy, “but I know it’s in there!” She totally missed the point. She did eat the sauce for dinner and loved it. It’s amazing what you can hide in a puree.

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Red and yellow peppers. I love peppers.

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Tomatoes – these look a little rough, probably from the week of non-stop rain we had. They’re still tasty though and made great spaghetti sauce.

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Cantaloupe, a favorite fruit at my house. This one didn’t have a ton of flavor but it was nice and juicy, so still pretty tasty.

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CSA – Week 10

This week’s csa box has some super tasty vegetables!

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Red onions again. These are so delicious!

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Eggplant. I’m not very good at cooking with this vegetable, but I love the color of it.

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Carrots. Lots of little carrots, this was probably the last of them for a while.

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Basil, I have plenty in my freezer already I’m thinking that I’ll try dehydrating some and see how they turn out.

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I’m excited about corn. We love corn and haven’t had it in our box yet.

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Cucumbers. I’m thinking I’ll make more pickles!

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Cherry tomatoes. They’re so yummy!

 

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2 Favorite Easter Recipes


I’m working on my grocery shopping list for Easter Dinner on Sunday and thought I’d share two of my favorite Easter Dinner recipes. I always prep these before heading to church and leave them on time bake in the oven so I have very little work to do when I get home!

I’ve been making these for years and they’re always winners!

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Corn Pudding

Cook time: 50 minutes  Oven Temp: 350  Servings: 8-10

1/3 cup sugar

3 Tbsp. flour

2 tsp. baking powder

2 tsp. salt

1 tsp. cumin

2 cups whipping cream

½ cup butter, melted

6 extra large eggs, beaten

2 pkg. frozen golden sweet corn

 

  1. Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.

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Sweet Potato Casserole

Oven temp:350   Cook time:45min

1 C sugar

2 eggs

1 stick butter (softened)

1 tsp vanilla

1 can sweet potatoes – drained

Topping

1/3 C melted butter

1/3 C flour

1 C brown sugar

1 Tbsp cinnamon

 

  1. Whip ingredients until fluffy.
  2. Combine topping ingredients and sprinkle over top
  3. Bake at 350 for 45 minutes
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Corn Pudding

Another of my Easter dinner favorites. I love a good corn pudding! This particular dish is more milk and cream than corn, and it’s delicious!

This recipe is so easy! It should bake until the center is set. Just wiggle the pan a little bit and you’ll be able to tell if it’s set or not. I usually have to add an extra 10 minutes to the cooking time to get the center set.

Corn Pudding
Cook time: 50 minutes  Oven Temp: 350  Servings: 8-10

1/3         cup sugar

3              Tbsp. flour

2              tsp. baking powder

2              tsp. salt

1              tsp. cumin

2              cups whipping cream

½             cup butter, melted

6              extra large eggs, beaten

2              pkg. frozen golden sweet corn

  1. Mix the sugar, flour, baking powder, salt and cumin together. Combine the cream and butter in a bowl and stir until blended. Stir in the eggs. Add the sugar mixture gradually, stirring constantly until combined. Stir in the corn. Pour into a buttered 9 X 13 inch or 2qt baking dish. Bake at 350 for 45 to 50 minutes or until the center is firm and the top is golden brown. Let stand for 15 minutes before serving.
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Coconut Cake

My coconut creme cake I made for Easter. It looks really pretty. I loved the cake and filling but I’m definitely making changes to the icing next time. The icing had THREE sticks of butter in it and only three Tablespoons of powdered sugar, and it definitely tasted buttery. I think next time I’ll do half the butter, make up the liquid difference with some whipping cream and add some more powdered sugar.

As far as looks go though, I was really happy with this cake.

I did Easter dinner for my in-town family this year and I made some of my favorite dishes, and some new dishes. Ham, sweet potato casserole, corn pudding, salad, rolls, and cake.

Next year I think I need a few more rolls and another side, just for more variety, but I was happy with this year’s success. Later I’ll post my sweet potato casserole, and corn pudding recipes, as these are my favorites and I’m definitely making them again next year!