What happens when a meatball gets squished into a ground beef patty? It turns into frikadellen, a savory, pan-fried dish that’s popular in Germany. Depending on the region, they may be referred to by different names, including buletten, fleischpflanzerl and klopse.
Discover the ultimate comfort food with our irresistible slow cooker corn chowder recipe. This hearty and creamy dish blends sweet corn with the rich flavors of bacon, potatoes and aromatic herbs. Perfect for chilly evenings or any time you’re craving a bowl of warmth and flavor. Our recipe promises a simple yet deeply satisfying soup.
The best part is, your slow cooker does all the work. Combine and refrigerate the ingredients for the corn chowder the night before, then pour the mixture into your crockpot and turn it on in the morning. When you come home from work, a hot, tasty meal awaits.
Ingredients for Slow-Cooker Corn Chowder
Milk: Milk is the main binder for this chowder. Its combination with the creamy soup creates a velvety base for the rest of the ingredients. You’ll need 2-1/2 cups of 2% milk but you can use 1% or reduced fat if that’s all you have.
Creamed corn: We’re not gatekeeping our secret to the creamiest corn chowder—it’s a can of cream-style corn.
Cream of mushroom soup: Condensed cream of mushroom soup also imparts lots of earthy, savory flavor and amps up the creamy factor in this slow-cooker chowder.
Frozen corn: Two types of corn add to the chunky nature of this chowder. We also used a bag of frozen kernels but canned or fresh would work too.
Hash brown potatoes: Traditional chowders usually involve onions and potatoes but we went one step further in the comfort food department with a cup of frozen shredded hash brown potatoes. It is a total game-changer in this soup.
Fully cooked ham: Ham and corn are a flavor-enhancing combination and sneak some protein into this chowder, too.
Onion: Sauteed onion bits add some sweetness to the soup and the chunky texture.
Parsley: A peppery herbaceous finish in the form of dried (or fresh) parsley flakes is the right move.
Butter: For an extra silky, buttery chowder, you’ll need 2 tablespoons of butter.
Bacon: Although optional, crispy crumbled bacon is the ultimate topper for chowder.
I would be lying if I said my husband lacked skills in the kitchen. I also wouldn’t be married, because I’m pretty sure I have a second stomach where my heart is supposed to be. I’m lucky to be part of a relationship that splits kitchen responsibilities, because I think it’s fair to say that we all have days when we can’t compute making food for ourselves, but are more than happy to take on the dirty dishes.
My husband, Kyle, has a knack for making simple, comforting dishes. He’s especially good with barbecue and fettuccine Alfredo. He has a patience and resourcefulness that I often lack because I’m so fixated on the end product. It’s why I wrote his scrambled eggs into my wedding vows, and it’s why whenever I’m feeling sick, what I want most is for him to make me a grilled cheese sandwich.
I had a pretty bad cold recently, so in addition to some chicken noodle soup, I got to enjoy a Kyle grilled cheese sandwich or two. And I’m very pleased to report that he’s incorporated a new trick and ingredient to make his grilled cheese sandwiches more delicious than ever.
I couldn’t resist this one! I’m from just outside of Philly, my oldest daughter still lives there. This is for Charles, my son-in-law, who is an Eagles fan! Have a great game, you guys!
The Reluctant Retiree
My in-laws hosted a “Dips-mas Eve” last holiday season, where each household prepared a dip. A variety of crowd-pleasing dips—hot, cold, savory and sweet dips—all went head-to-head in a friendly family dip throwdown. My fiance and I take food challenges quite seriously, so after much consideration, we decided our contribution would be a Philly cheesesteak dip.
I come from a long line of born-and-bred Philadelphians, so my family loves cheesesteaks. To make a dip that tasted like an authentic Philly cheesesteak, I knew I had to choose the right meat. I went with thinly shaved ribeye steak. Cooked with chopped onions and green bell peppers, then mixed into a creamy base with pantry seasonings and lots of provolone, the quality of the meat really made a difference.
The dip baked until it was perfectly bubbly and golden brown. It was a smash hit with our family, who lovingly coined it “Philly Philly” after the Philadelphia Eagles’ infamous trick play. The creamy, meaty dip was great on the holiday appetizer table, but it’s also an excellent choice to pair with dippers as a Super Bowl food idea (especially when the Eagles make it to the big game!).
With gravy, burger, rice and a fried egg, loco moco from the Hawaiian islands deserves a place in the comfort food hall of fame.
What is loco moco?
Hawaiian loco moco begins with a bed of cooked rice underneath a burger patty, which is then topped with a sunny-side up egg and rich drizzles of gravy. Locals enjoy it for lunch, as an oversized breakfast or even as a hangover cure. It can be found at eateries across the state—from diners and roadside stands to high-end restaurants—that serve both original and elevated versions of this humble dish.
Loco moco was created in the 1940s in the town of Hilo on the big island of Hawaii. A group of local teens convinced the owner of their favorite hangout, a restaurant called the Lincoln Grill, to come up with something new just for them. They wanted a menu item that was filling, cheap and quick to eat. Using ingredients on hand for other recipes—rice, burgers, gravy and eggs—the owner created loco moco. And that name? Rumor has it that “Loco” was the nickname of one of those teens; paired with the rhyming “moco,” the name stuck. Now, it’s a favorite plate lunch across the islands.
Book Reviews by the Reluctant Retiree 