CROCK POT CORNY VEGGIE CHOWDER

Rustic, hearty, happy, throw-together chowder loaded with corny goodness, winter veggie happiness, and touting a bit of a kicky oost of spice, from fresh poblano.  Yes please!

Baby, it's cold outside!  Brrrrr! 

January always makes us crave comfort food, it seems.  But throw in this particular January where Ol' Man Winter is endlessly flaunting his expertise, and all I seem to want is that kind of homey goodness that warms our tummies and souls. 

Enter, The Crock Pot.  Don't you just love to love the ease of throwing a few things together into our trusty 'crocks' then later, after some damn fine winter day aromatherapy, dinner is ready, ready, freddy.

I know I've mentioned it before but January is National Soup Month, in the USA.  Such a good 'nationalization'!!  In my mind it's delightfully International.  (Well, if you're going to borrow something from your neighbours it should be worthwhile!)  
(I know, it makes me smile, too.)

Now, you can throw all the main ingredients right into your crock pot without any preparation.  But I sure do like to take the one easy, extra, step and saute the chopped onion and poblano pepper in butter and olive oil.  This quick step adds a rather tasty depth of flavour.  But, you decide.

Okee dokee, let's get our happy soup on!

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CROCK POT CORNY VEGGIE CHOWDER ~ 6 Servings

3 tablespoons butter
1 tablespoon extra virgin olive oil
1/2 large sweet onion, chopped
1 medium-sized fresh poblano pepper, seeded and chopped (about 1/2 cup)
2 cups frozen corn
1 - 14 ounce can creamed corn
3 cups good quality chicken or vegetable broth
1 cup chopped rutabaga, 1/2 inch dice
1 cup chopped carrots, 1/2 inch dice
1 large-ish Yukon gold or yellow potato, chopped, 1/2 inch dice
1 tablespoon sugar
2 - 3 teaspoons sea salt
1 teaspoon freshly ground black pepper
1 scant cup evaporated milk
2 tablespoons cornstarch

Heat butter and olive oil in a medium skillet, over medium high heat.  Add onion and cook until softened, and starting to get golden brown edges.  Stir in poblano pepper pieces and cook about 3 minutes more, adjusting the heat if cooking too fast. 

Scoop onions and peppers into slow cooker with creamed corn, frozen corn, broth, rutabaga, carrots, potato, sugar, salt and pepper.  Stir, stir.  Cover and cook on high for 6 hours until vegetables are tender-cooked, just right.

In a small bowl whisk together evaporated milk and cornstarch until smooth.  Stir, stir, mixture into chowder, in crock pot.  Cover and cook 30 minutes, stirring occasionally, until your crock pot is brimming with comforting deliciousness.  Ladle into bowls, top with a dob of butter.  Slurp, munch.

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p.s.  Ssshhh!  Don't tell anybody, but when I serve up my own bowl of chowder I snag more of the bodacious broth than I should.  Mmmm!