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.

Corn salad

Adapted by Betty Theis

Ingredients

• 4 ears fresh corn on the cob, cleaned and washed
• 1 (10.5 ounce) package grape tomatoes, halved
• 8 ounces fresh mozzarella, cut into bite size pieces
• 10 basil leaves, chiffonade (roll leaves and slice thinly)
• ¼ cup fresh lemon juice
• ¼ cup extra virgin olive oil
• 2 garlic cloves, minced
• ½ teaspoon kosher salt
• ½ teaspoon fresh ground coarse black pepper

Instructions

1. Cut corn off the cob, place into a medium mixing bowl.  Add tomatoes and mozzarella. Sprinkle with basil.  Set aside.
2. Add fresh lemon juice, olive oil, garlic, salt and pepper to a pint size canning jar.  
3. Shake to combine.  
4. Pour dressing over salad.  Toss to combine.

Betty's Notes:
Yes, I subbed with bottled dressing...squeezed a lime to the corn for increased flavor. A little sea salt too. Cooking fresh corn on the cob is optional.... I cut the corn off the cob first. Steamed it for about four minutes in microwave, cooled it. Then, assemble as indicated on recipe.

Marzetti Roasted Garlic Italian sub.

Beef Stew

2 tbsps of olive oil.
2 pounds of cubed beef stew meat.
2 tbsps of all purpose flour.
4 cups of water.
2 cups of beef broth.
½ tsp of salt.
½ tsp of ground black pepper.
4 cups of cubed potatoes.
2 cups of chopped carrots.
1 tsp of dried rosemary.
1 cup of fresh corn kernels.
1 cup of fresh green beans cut into 1” pieces.
1 cup of chopped turnip (optional).
2 cups of chopped fresh tomatoes (optional)

Directions:

In a large pot, heat the oil and stir in the beef and flour until browned.
Pour in the water and broth and season with salt and pepper.
Bring to a boil, reduce the heat and simmer for 1 hour.
Mix in the potatoes, carrots and rosemary and simmer for 1 to 2 more hours.
Mix in the corn, green beans and simmer for 30 minutes

Taco Soup

Slightly different than Linda's recipe.  (recipe)

Ingredients

• 1 lb. lean ground beef*
• 1 small onion, chopped
• 1 (15oz) can kidney beans, undrained
• 1 (15oz) can black beans, undrained
• 1 (15oz) can corn kernels, undrained
• 1 (15oz) can diced tomatoes
• 1 (8oz) can tomato sauce
• 1 pouch (2 tbsp) taco seasoning

Taco Toppings:
 
• shredded cheddar cheese
• sour cream
• diced tomatoes / pico de gallo
• sliced avocado
• corn chips
• lime wedges
• chopped cilantro

Directions:

1. Brown the ground beef and onion in a large pot, until cooked through and crumbled. Drain any excess fat.
2. Add the remaining ingredients to the pot and stir to combine. Cook over medium heat, letting simmer for about 10 minutes to let flavors blend.
3. Serve with optional taco toppings.

Taco Soup Linda Ellenburg

Ingredients:

1 pound ground beef
1 onion, chopped
1 (16 ounce) can chili beans, with liquid
1 (15 ounce) can kidney beans with liquid
1 (15 ounce) can whole kernel corn, with liquid
1 (8 ounce) can tomato sauce
2 cups water
2 (14.5 ounce) cans peeled and diced tomatoes
1 (4 ounce) can diced green chile peppers
1 (1.25 ounce) package taco seasoning mix

Directions

In a medium skillet, cook the ground beef until browned over medium heat.
Drain, and set aside.
Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker.
Mix to blend, and cook on Low setting for 8 hours.