Corn Chowder

This is a great dish for fall because you can adjust the spices for a little extra kick. It also freezes well for later.

Makes around 12 servings


6 cups of fresh or frozen corn

1 cup of fresh or frozen diced onion

10 ounces of potatoes

½ cup of red bell pepper

1 cup fresh or frozen green beans

1 cup carrot

1 cup celery

1 chili pepper

16 ounce can of vegetable broth or homemade if you’re feeling like Martha Stewart

2 cups of water

½ teaspoon of rosemary

½ teaspoon of thyme

½ teaspoon black pepper

1 teaspoon basil

A pinch of cayenne pepper


Peel, slice and chop all the vegetables into bitesize pieces. Place all the ingredients into a crock pot and cook on low for at least 8 hours.