Tuesday, December 21, 2010
Cheddar Corn Chowder
Cheddar Corn Chowder
2 cans whole kernel corn
2 cans creamy corn
4 cups milk
4 cups cheddar
5-6 red potatoes
dash of paprika
pinch of cayenne
onion to taste
1/2 tsp cumin
1/2 tsp kosher salt
Cut up potatoes. Peeled or unpeeled is up to you. I chose unpeeled. Mix all but the cheese in the crockpot and cook for 6-8 hours on low, or 3-4 hours on high. Add the cheese 20 minutes before you're ready to serve.
TJ gave this an 8 out of 10
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