Slow Cooker Corn Chowder, Betty j Fielder Theis

Ingredients

• 2 large carrots chopped
• 1 large onion chopped
• 4 potatoes chopped
• 2 16 oz cans of corn drained OR one small 10-12oz bag of frozen corn

          use fresh corn off the cob, 64 oz.  It is said you will get 3/4 cup / ear.  Sub

          for both fresh and cream corn here. 

• 2 16 oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon cooked and crumbled

            Sub Canadian Bacon, similar size

• 1/2 teaspoon thyme
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• salt & pepper to taste
• 1 12 oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter optional

• Add jalapeno peppers chopped to taste.

Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. Add just enough water or chicken stock to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. 
   Stir into slow cooker along with butter 30 minutes before serving
5. Taste and adjust seasoning with salt and pepper to taste.

Sizes of canned corn may vary between 14-16oz.

Slow Cooker Honey Pork Roast

Slow Cooker Honey Pork Roast

INGREDIENTS

    3 to 4 pounds pork loin roast
    2 tablespoons dried oregano
    2 tablespoons dried basil
    ½ teaspoon black pepper
    ¾ teaspoon salt
    2 tablespoons garlic, minced
    ½ cup honey
    2 tablespoons olive oil
    ¼ cup soy sauce
    ⅔ cup Parmesan cheese, grated

DIRECTIONS

    Place the pork loin roast in the inner pot of a slow cooker.
    In a medium bowl, combine the dried oregano, dried basil, black pepper, salt,
         minced garlic, honey, soy sauce and Parmesan cheese, and mix well.
    Pour the sauce over the pork loin roast into the slow cooker.
    Cover and cook on low for 6 to 8 hours.
    Remove the cooked pork loin roast from the slow cooker, reserving the liquid. Shred the meat.
    Add the reserved cooking liquid to a saucepan and bring to a boil.
    Reduce the heat and simmer until reduced and thickened.
    Pour the reduced, thickened sauce over the shredded meat and serve.

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