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Crockpot Creamy Veggie Chowder

Thursday, November 9, 2023 2:00

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Its a cold and blustery day out there today. Dark, overcast, with a bit of snow in the wind, but very damp. This is the perfect soup day. There is naught like a nice warm bowl of soup on those kinds of days.

I knew I would be out doing lots of errands in the morning and so I decided to pop something into the crockpot before I went out. Crockpots are great for making soups and stews.

They are so easy to use and most of the time the things you cook in them end up tasting gorgeous. At least that as been my experience. I use my crockpot a lot. It comes in really handy on Sundays when I know I am going to come home from church starving.

They are also really great for weeknights or Saturdays for that matter. For any day when you know you are not going to have a lot of time to put together a meal but still want something hot and sustaining at the end of the day.

They are also super handy when it comes to bringing things to pot lucks and covered suppers. My friend Kathy used to make the most gorgeous BBQ Ham in her crockpot which she would always bring to our Munch & Mingles after church. Incredibly tasty.

Just because you are a small family (like myself) that doesn’t mean you can’t still cook in a crockpot! I have two sizes of crockpot/slow cookers. A larger one that is great for when I want to feed a crowd, and a smaller one for when its just me.

I have a smallish 2 1/2 quart one (2.3 liters) that I bought on Amazon last year. The smaller size suits me fine. This particular model also has a locking lid for transporting your hot meal if need be. I can’t see me ever having to transport this small of a meal anywhere, but you just never know!

Today I just threw in a bit bits and bobs to make a deliciously cream soup that I knew would hit the spot at the end of the day. I started off making a corn chowder because I had a half a can of creamed corn leftover that I wanted to use up, but it ended up being something completely different!

Once I started adding things, I couldn’t stop! My original idea morphed into something completely different than I had originally planned! And it was delicious too. I love it when that happens.

The quantities for this recipe make for a soup which will generously feed two people. You can very easily triple or quadruple everything to feed more.

Its not rocket science. And its not something you couldn’t think up on your own, but for those who need a bit of inspiration I thought I would write it all down!

WHAT YOU NEED TO MAKE CROCKPOT CREAMY VEGGIE CHOWDER

A bit of this and bit of that and not a lot of anything!

1 medium baking potato, peeled and cut into 1/2 inch chunks (1 cup/140g)
1 small onion, peeled and finely chopped
1 small stalk celery, trimmed and chopped
2 slices of deli-ham, coarsely chopped
1 cup (240ml) chicken stock
1/2 cup (120ml) whole milk
1/2 can (1 cup/238g) creamed corn
1/2 tsp summer savory or dried thyme
1 single size packet of dry cup a soup (creamy vegetable soup)
salt and black pepper to taste

Optional:

splash of cream
shredded cheese
crackers to serve

My baking potato was about 4 inches long, and maybe 3 1/2 inches across. I did peel it. I don’t like potato peels in soups, but that is just me. It might not bother you!

My onion was about the size of a golf ball. Just to give you some perspective. I cut it into small bits. My piece of celery was about 6 inches long. I cut that into small bits also.

I had half a can of creamed corn leftover from when I made the pork chops with stuffing the other day and so I threw that in as well. You could throw in a drained can of corn if you wanted to, but add a bit of cream to make up the difference between that and creamed corn and a bit of creaminess.

This is the type of dry cup of soup that I used. You can buy that on Amazon also. I always keep a variety of different flavors in my cupboard. It comes in really handy in the winter months or for when you just want a hot cup of soup but want it quickly.

It works beautifully and gives the soup a bit of depth and thickens it a bit. I really like it.

I just used a couple of slices of deli ham that I had in the refrigerator which I chopped up. You could use leftover ham from a dinner, or even crumbled bacon. You just want to use something a little salty and smoky.

HOW TO MAKE CROCKPOT CREAMY VEGGIE CHOWDER

As I said, its not rocket science and perfectly adaptable to whatever you have on hand.

Place all of the ingredients into a smaller slow cooker/crockpot. Cover and then leave to cook on high for 3 to 4 hours, or low for 6 to 8 hours, until the vegetables are fork tender.

When done, taste and adjust seasoning as required with salt and black pepper. Stir in a splash of cream if desired.

To serve, place a TBS of grated cheddar in the bottom of the bowls. Ladle the hot soup over top and serve hot with crackers or crusty bread if desired.

I decided to throw a small handful of grated cheddar cheese into the bottom of my bowl just before I ladled the hot soup in. Boy oh boy was this ever a delicious addition. You don’t have to do this, but I can highly recommend it!

I love to crumble my crackers into my soup. Its just one of my quirks. I have always enjoyed soup with crackers crumbled into it. If I am feeling especially indulgent I will also add a knob of butter. Some good!

In any case, I hope you will be inspired to make your own pot of Creamy Veggie Chowder. I just know you are going to enjoy it whether you make it for just two people or for a crowd!

Here are some other Crockpot coalitions that I really enjoy and that I think you would as well!

CROCKPOT SAUERKRAUT SOUP - This soup is utterly amazing. Everyone who tastes it falls in love with it. Such a simple make and so very delicious when done. All you need is a jar of sauerkraut, some fresh veg, stock, tomato puree and a bit of smoked sausage and you have the makings of a deliciously simple dinner.

MISSISSIPPI POT ROAST – This is my all-time most favorite pot roast recipe, which says a lot!! With pickled pepperoncini, a few dry mixes (onion soup and ranch seasoning), some pickle brine, apple juice and butter. Oh, and the roast of course. Pop it all into the crock pot in the morning and by the end of the day you have a beautifully delicious pot roast that melts in the mouth. It’s truly amazing.

Yield: 2 generously

Author: Marie Rayner

Crockpot Creamy Veggie Chowder

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Its amazing what you can create with a little bit of this and a little bit of that! This soup is hearty and delicious! Perfect for a cold blustery day. Let the crockpot do all the work!

Ingredients

1 medium baking potato, peeled and cut into 1/2 inch chunks (1 cup/140g)
1 small onion, peeled and finely chopped
1 small stalk celery, trimmed and chopped
2 slices of deli-ham, coarsely chopped
1 cup (240ml) chicken stock
1/2 cup (120ml) whole milk
1/2 can (1 cup/238g) creamed corn
1/2 tsp summer savory or dried thyme
1 single size packet of dry cup a soup (creamy vegetable soup)
salt and black pepper to taste

Optional:

splash of cream
shredded cheese
crackers to serve

Instructions

Place all of the ingredients into a smaller slow cooker/crockpot. Cover and then leave to cook on high for 3 to 4 hours, or low for 6 to 8 hours, until the vegetables are fork tender.
When done taste and adjust seasoning as required with salt and black pepper. Stir in a splash of cream if desired.
To serve, place a TBS of grated cheddar in the bottom of the bowls. Ladle the hot soup over top and serve hot with crackers or crusty bread if desired.

Did you make this recipe?

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The English Kitchen
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Source: https://www.theenglishkitchen.co/2023/11/crockpot-creamy-veggie-chowder.html

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