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Crockpot soup recipes?
Posted on 12/21/22 at 10:21 am
Posted on 12/21/22 at 10:21 am
Looking to make a chowder or soup in my crockpot tomorrow. Maybe a shrimp and corn chowder? Anyone has some crockpot recipes for soups/chowders?
Posted on 12/21/22 at 11:27 am to tigerpilot
Shrimp and Corn Chowder
Ingredients:
2 Tablespoons butter
3 Tablespoons onion
3 Tablespoons celery
1 teaspoon Better than Bouillon Chicken
3 cups water
2 cups Red Potatoes, diced in 1/2 inch pieces
1/2 cup whole kernel corn
10 – 12 Medium/Large shrimp
5 Tablespoons Bacon bits
Directions:
Start with 2 Tablespoons of butter.
In a Saute pan, over medium low heat, sauté 3 Tablespoons of onion, with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.
Red potatoes seem to work better in this dish. Use 2 cups of potatoes, cut into 1/2 inch pieces.
Add 1 teaspoon of Better Than Bouillon paste to the crock pot, then potatoes and sauteed vegetables. Add enough water to make 2-3 cups of liquid and cook on high with a lad until the potatoes are fork tender. Add 1/2 cup of fresh cut off the cob corn and the scrapings from the cobs. 1/8 - 1/2 teaspoon of Cajun Seasoning is added to season the chowder.
Cook the bacon and break into chips. Set aside.
The pre-cooked bacon chips are heated in the microwave to crisp them for serving.
When the potatoes are soft, remove some and use a potato masher to break up the pieces and thicken the broth somewhat.
The recipe uses precooked shrimp which are added now.
Add 1/2 cup of heavy cream to the chowder. Do not cook the chowder after adding the cream.
Allow the chowder to sit for a few minutes and serve with crisped bacon pieces
Ingredients:
2 Tablespoons butter
3 Tablespoons onion
3 Tablespoons celery
1 teaspoon Better than Bouillon Chicken
3 cups water
2 cups Red Potatoes, diced in 1/2 inch pieces
1/2 cup whole kernel corn
10 – 12 Medium/Large shrimp
5 Tablespoons Bacon bits
Directions:
Start with 2 Tablespoons of butter.
In a Saute pan, over medium low heat, sauté 3 Tablespoons of onion, with 3 Tablespoons of celery, 1 tablespoon of bacon chips and a little black pepper.
Red potatoes seem to work better in this dish. Use 2 cups of potatoes, cut into 1/2 inch pieces.
Add 1 teaspoon of Better Than Bouillon paste to the crock pot, then potatoes and sauteed vegetables. Add enough water to make 2-3 cups of liquid and cook on high with a lad until the potatoes are fork tender. Add 1/2 cup of fresh cut off the cob corn and the scrapings from the cobs. 1/8 - 1/2 teaspoon of Cajun Seasoning is added to season the chowder.
Cook the bacon and break into chips. Set aside.
The pre-cooked bacon chips are heated in the microwave to crisp them for serving.
When the potatoes are soft, remove some and use a potato masher to break up the pieces and thicken the broth somewhat.
The recipe uses precooked shrimp which are added now.
Add 1/2 cup of heavy cream to the chowder. Do not cook the chowder after adding the cream.
Allow the chowder to sit for a few minutes and serve with crisped bacon pieces
Posted on 12/21/22 at 11:33 am to tigerpilot
This one looks pretty simple, but also sounds really delicious.
quote:
Slow Cooker Cheeseburger Soup
Ingredients
1 pound ground beef
1/4 cup flour
2 cups chicken broth
1 cup diced carrots
1 cup diced celery
2 teaspoons burger seasoning
8 oz shredded Colby jack cheese
2 oz cream cheese
1/4 cup Fat free half and half
1 package frozen tater tots (crowns or regular)
Instructions
Cook ground beef until no longer pink
Drain as needed and add to slow cooker
Mix flour with ¼ cup of the broth until smooth and add to slow cooker
Add remaining broth along with diced carrots and celery, seasoning, cheese, cream cheese and half and half
Cover and cook on high for 3-4 hours or low for 6-8
Stir to combine well until cheeses are smooth
Cook tater tots according to package directions
Top soup with additional cheese if desired and tater tots
Posted on 12/21/22 at 11:55 am to LouisianaLady
Chicken Enchilada Soup
Slow cooked
YIELD: 8 servings (3-1/4 quarts).
Ingredients
1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
Directions
1. In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Slow cooked
YIELD: 8 servings (3-1/4 quarts).
Ingredients
1 tablespoon canola oil
2 Anaheim or poblano peppers, finely chopped
1 medium onion, chopped
3 garlic cloves, minced
1 pound boneless skinless chicken breasts
1 carton (48 ounces) chicken broth
1 can (14-1/2 ounces) Mexican diced tomatoes, undrained
1 can (10 ounces) enchilada sauce
2 tablespoons tomato paste
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon pepper
1/2 to 1 teaspoon chipotle hot pepper sauce, optional
1/3 cup minced fresh cilantro
Optional toppings: shredded cheddar cheese, cubed avocado, sour cream and crispy tortilla strips
Directions
1. In a large skillet, heat oil over medium heat. Add peppers and onion; cook and stir 6-8 minutes or until tender. Add garlic; cook 1 minute longer. Transfer pepper mixture and chicken to a 5- or 6-qt. slow cooker. Stir in broth, tomatoes, enchilada sauce, tomato paste, seasonings and, if desired, pepper sauce. Cook, covered, on low 6-8 hours or until chicken is tender (a thermometer should read at least 165°).
2. Remove chicken from slow cooker. Shred with two forks; return to slow cooker. Stir in cilantro. Serve with toppings as desired.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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