With the onset of Autumn we like to break out the Crock-pot and enjoy a variety of soups and chowders. Sometimes we follow recipes, but others we sort of play Crock-pot roulette by thinking up combinations that sound good together. We write it down as we go, but don’t always care to remember them. This is one inspired by one of our favorite Renaissance Festival soups.
Broccoli-Corn Cheddar Chowder
16 oz. bag of frozen broccoli florets
1 15.25 oz. can of sweet corn
2 10.75 oz. cans of cheddar soup
1/4 cup of diced white onion
2 cups fat free milk
2 cups shredded Mexican Four Cheese (garnish)
Combine all ingredients except for the shredded cheddar in Crock-pot in order listed. Cook on low for 8 hours. Stir and serve garnished with shredded cheese with dinner rolls or your bread of choice. For an added flair this also goes well in a bread bowl.