Not that I haven't been working in the "real world" all along, but knowing that soon I'll never have to take another long weekend class, or stay up late writing papers after a day of hard work, is a very good thing. The "real world" is soooo much easier than the life of a grad-student.
I've been thinking about what I'm going to do with all my free time during my dissertation year, and figure what will make me happy will be to cook more, spend more time on my business, and give quality time to my good friends and family. But knowing myself, I'll probably find some way to cram up all my time with work of some sort:)
However, I'm sure there will always be time for great food and friends. And speaking of food... this chowder I made is dynomite! I served it at a get-together I had a while back and it was quickly engulfed. It was so rich and creamy, completely delicious, and warmed up your insides with a sense of being home. On top of that, it's breezy easy to make.
The only major equipment you'll need is a slow-cooker (crock-pot).
Ingredients
- 2 cups GF chicken broth
- 2 cups water
- 2 cups frozen sweet corn
- 1 cup celery (chopped)
- 1/2 cup onions (chopped)
- 3/4 cup corn meal
- 8 oz. package fat-free cream cheese (cut into cubes)
- 16 oz. can salmon, drained, skin and bones removed, and coarsely flaked with a fork ( I know what you're thinking, "canned salmon?!", and yes, I thought the same thing, but trust me, it works just fine)
- 1 tblsp. dill weed (chopped)
Cooking Directions
- Mix together the chicken broth, water, corn, celery, onions and corn meal in your slow cooker.
- Cover. Cook on low 8-10 hours, or on high 3 1/2 to 4 hours.
- Turn cooker to high and add the cream cheese, stirring until completely melted.
- Stir in the salmon and the chopped dill.
- Cover and cook for 10 minutes longer.
- Dig in! (and try not to burn the top of your mouth!)
1 comment:
This looks fabulous, Travis! Wish I had some salmon on hand so I could make it right now. Seriously.
Shirley
Post a Comment