Ingredients•5-6 Potatoes,
diced into 1/2" -1" cubes
•4 cups frozen corn
•2 small cans chopped green chilis
•1 jar roasted red bell peppers, seeded and chopped
•1 medium onion, chopped
•8 cups chicken broth or stock
•1/2 cup butter or margarine
•6 Tbsp flour
•1 1/3 cups dry milk
•2-4 cups shredded sharp cheddar cheese
•1 Tbsp (or to taste) Tony Chashere's© Creole Seasoning
Garnish
•Crumbled bacon
•Chopped Chives
Instructions
1. Combine potatoes, corn, green chilis, red bell pepper, onion,
and chicken stock in crock pot.
2. Cook at desired setting. (I usually set the pot on slow for 8 hours.)
3. About one hour before serving: drain most of the vegetable stock from the crock pot and set aside. (Do leave a bit of liquid with the vegetables.)
4. Melt the butter or margarine and make a roux by whisking in the flour. Using the wire whisk, add the vegetable/chicken stock and combine thoroughly. Continue to cook over medium heat.
5. Add dry milk and cheese. Continue stirring over medium heat until the mixture comes to a boil. Remove from heat and pour the mixture into the crock pot, combining thoroughly with the liquid and vegetables remaining in crock pot. Season as desired.
6. Allow to cook an additional 1/2 hour for flavors to combine.
7. Garnish with bacon and chives.
diced into 1/2" -1" cubes
•4 cups frozen corn
•2 small cans chopped green chilis
•1 jar roasted red bell peppers, seeded and chopped
•1 medium onion, chopped
•8 cups chicken broth or stock
•1/2 cup butter or margarine
•6 Tbsp flour
•1 1/3 cups dry milk
•2-4 cups shredded sharp cheddar cheese
•1 Tbsp (or to taste) Tony Chashere's© Creole Seasoning
Garnish
•Crumbled bacon
•Chopped Chives
Instructions
1. Combine potatoes, corn, green chilis, red bell pepper, onion,
and chicken stock in crock pot.
2. Cook at desired setting. (I usually set the pot on slow for 8 hours.)
3. About one hour before serving: drain most of the vegetable stock from the crock pot and set aside. (Do leave a bit of liquid with the vegetables.)
4. Melt the butter or margarine and make a roux by whisking in the flour. Using the wire whisk, add the vegetable/chicken stock and combine thoroughly. Continue to cook over medium heat.
5. Add dry milk and cheese. Continue stirring over medium heat until the mixture comes to a boil. Remove from heat and pour the mixture into the crock pot, combining thoroughly with the liquid and vegetables remaining in crock pot. Season as desired.
6. Allow to cook an additional 1/2 hour for flavors to combine.
7. Garnish with bacon and chives.
No comments:
Post a Comment