Siba's Mom! Recipe Reviews (Pg. 1) - (18291897)

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Slow Cooker Corn Chowder

Reviewed: Jan. 14, 2007
To be honest, I rarely follow a recipe to the letter unless I am baking, but I did use this one as the starting point for my potato-corn chowder and thought I'd share my modifications because it turned out great! First, I used russet potatoes, but left the skins on for the extra nutrients and rustic feel. I also added some chopped carrots and a couple of cloves of garlic, and used a whole bag of frozen corn. I used chicken stock rather than water and did not cover the vegetables. For spices, I added a good dose of kosher salt and black pepper, some ground sage, and a little crushed red pepper for a little kick. After the 8 or so hours of cooking, I ladled about 3 cups of the stock out of the crock pot, made a roux, added the stock to it along with the condensed milk, let it thicken for about 4 or 5 minutes and then added it back to the crock pot and let it cook for another 30 minutes. It was delightful! Perfect for the snowy day we're having!!
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Tater Tot Casserole III

Reviewed: Dec. 13, 2005
I am pregnant and was craving some version of this casserole. I took the basic recipe and doubled it. To give it flavor, I added about 1 cup of onion to the hamburger as I was browning it and used one can of cream of mushroom with roasted garlic along with one can of regular cream of mushroom soup. The only other change I made was that I used 1 can of green beans and one can of carrots. It turned out pretty well...exactly the homey taste that I was looking for...reminded me of my childhood...but with a little more flavor.
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