Oh how I love coming home from work to find that dinner has been prepared. And it is even better when it is on a Friday night after a long work week. Yesterday was one of those lucky days.
This is a recipe that Mr. Meat and Potatoes has made for me in the past. The original calls for bacon but to the best of my knowledge he has never made it with bacon. It is simple and delicious and is a great meal for a cool fall or cold winter evening. And, it is made in the crock pot so you can pretty much just throw everything in and forget about it..
We have lots leftover so I am looking forward to lunch tomorrow, too.
Corn and Potato Chowder
1/2 cup onion, chopped
2 cups red bliss potatoes, chopped into bite size pieces, skin on
1 tbsp olive oil
20 oz frozen whole kernel corn, broken apart
1 16oz can creamed style corn
1 tbsp sugar
1 tsp vegan Worcestershire sauce
Salt and pepper to taste
1 cup water
1/2 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Parsley for garnish
Heat the olive oil in a skillet over medium heat. Add the onions and potato and saute until the onions start to soften Season with salt and pepper.
Put the onions, potatoes and all other ingredients except the non dairy milk into a crock pot and cook on low for 6-7 hours. When there is about a half hour left add the non dairy milk. Re season with salt and pepper as necessary.
Garnish with parsley before serving.
*Note: if you want to recreate some of the flavor of the bacon the original calls for you could use a few drops of liquid smoke. Be sparing with it though, a little goes a long way.