Thursday, October 04, 2012

In denial over fall

I have to admit, even though it was VERY cold and rainy yesterday, I wore shorts and flip flops.  I can't seem to wrap my mind around how we were just in a climate where the weather was 20 degrees warmer than it is right now.  What's wrong with this scenario?  Oh right, I'm here instead of there.  I told Clark we should just pack the kids up and take them to California for the rest of his holiday.  He doesn't go back to work until Tuesday, it would be plenty of time to get there and back!

Today I bit the bullet and wore jeans and socks and running shoes.  Insert sad face here.  I did make my favourite fall meal though.  Insert kinda happy face here.  Two things I love about this recipe.  1:  It's made in a crockpot.  2:  If it's noon and you decide you want to make it for supper that evening, there's still plenty of time to do it.  (Which is what happened to me today.)

Doesn't that just look yummy?  OK, maybe not too appetizing, but let me reassure you that it is very good.  The recipe actually calls for just corn, but when I was making it this afternoon, I found that I didn't have any corn, just mixed vegetables.  It changes the flavour a little bit, but it's still good whichever way you make it.  Here's the recipe!  The changes I make are reflected in the bold.
4 slices bacon, chopped (I usually add 6 to 8)
2 medium onions, chopped
2 stalks celery chopped  (I usually add 6, it seems to balance out the onion)
2 medium potatoes, chopped (3)
4 cups corn kernels, fresh or frozen (mixed vegetables work just as well!)
4 cups chicken stock
1 bay leaf
1 tsp. salt
1/2 tsp. black pepper
2 Tbsp. butter or margarine
2 Tbsp. all purpose flour
1 can evaporated milk OR 1 1/2 cups whipping cream (I have never used whipping cream, I just use the milk)
1 cup grated Cheddar cheese
Cheddar cheese
Chopped fresh parsley
1.  In a large nonstick skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.  With a slotted spoon, transfer mixture to slow cooker.
2.  Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine.  Cover and cook on LOW for 8 to 10 hours or on HIGH for 4 to 6 hours, until vegetables are tender and soup is bubbling.  Remove bay leaf and discard.
3.  In a saucepan over medium-high heat, melt butter.  Add flour and stir to make a smooth paste.  Slowly add milk, whisking constantly to combine.  Bring mixture to a boil, whisking constantly until thickened.  Remove from heat and stir in cheese until completely melted.  Gradually stir milk sauce mixture into slow cooker.  Cover and cook on HIGHfor 20 to 30 minutes.  Serve garnished with additional Cheddar cheese and chopped fresh parsley.
Recipe taken from the cookbook Canada's Best Slow Cooker Recipes by Donna-Marie Pye


  1. I have never cooked with soy milk...but I'm tempted to try - this looks delicious!! (I think I'll check with someone else first to see how soy milk "cooks up"!! :)

    1. Also Flo, I made this once for friends of ours and he doesn't like cheese, so instead of making the sauce with cheese, I just put the cheese on the table and people added it into their soup at the table.