Time 50m Yield 4 servings Number Of Ingredients 17 Steps:
In a stockpot or Dutch oven over medium heat, melt the butter. Add the bacon and cook until crispy and most of the fat is rendered, about 8 minutes. Set the bacon aside for later use, leaving the fat in the pot. In the same pot over medium heat, saute the sweet potato, shallots, garlic and bell pepper, stirring frequently, until the shallots are tender and translucent, about 3 minutes. Add the thyme, sage and bay leaf. Season with salt and pepper. Add the flour and curry to the vegetables and stir until incorporated. Cook for another 2 minutes. Add the corn, chicken stock, heavy cream and sherry vinegar. Bring to a simmer and cook, covered, until the sweet potato is tender, another 20 to 25 minutes. Season with salt and pepper. Plate into individual bowls and garnish with the crispy bacon and chives.
Time 6h15m Yield 8 Number Of Ingredients 11 Steps:
Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
Time 2h55m Yield 8 Number Of Ingredients 6 Steps:
Spray 4- to 4 1/2-quart slow cooker with cooking spray. In 10-inch skillet, cook sausage over medium-high heat until no longer pink; drain. Stir in leeks and thyme. In slow cooker, layer half the sweet potatoes, sausage mixture and cheese. Repeat with remaining sweet potatoes and sausage mixture. Pour apple juice over top; sprinkle with remaining cheese. Cover; cook on High heat setting 2 1/2 to 3 hours or until sweet potatoes are tender.
Time 6h10m Yield 8 serving(s) Number Of Ingredients 14 Steps:
Brown sausage in a skillet set to medium-high heat until fully cooked through and slightly crisp. Drain. Add all ingredients except for the heavy cream into slow cooker. Stir to combine. Cook on high for about 4 hours or on low for about 6 hours. Blend about half the soup using an immersion blender (or just scoop it into your upright blender, then return to slow cooker). Add in the heavy cream. Stir to combine. Lid and allow chowder to return to temperature - this takes about fifteen minutes. Check for seasoning - add salt and/or pepper, as needed. Serve topped with additional fresh cilantro for garnish and/or shredded cheddar cheese, if desired.
Time 8h50m Yield 9 Number Of Ingredients 9 Steps:
In a slow cooker, place the potatoes, onions, ham, celery, corn, butter or margarine and salt and pepper to taste. Add water to cover and two bouillon cubes. Cook on low setting for 8 to 9 hours and then stir in the evaporated milk. Cook for 30 more minutes.
Time 4h20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Brown sausage and onion in a skillet. Drain well if necessary. Line bottom of slow cooker with veggies. Top veggies with cooked sausage and onions. Pour chicken broth into slow cooker. Turn crock pot to low and cook 4 to 5 hours. Before serving: add evaporated milk and cheddar cheese. Season with salt and pepper to taste. If a thicker soup is desired, add 1 tablespoon of cornstarch dissolved in 2 tablespoons of cold water.
