Crockpot Potato Chowder

I love potato chowder, and nothing beats it cooked on the stovetop. But sometimes, you don't have time for that. Bring in the crockpot.

What you need:

• 5 medium potatoes, cut up. They will blended later, so it doesn't really matter how you cut them. 
• 2 lbs frozen corn
• 1 large yellow onion, chopped
• 6-8 cloves garlic, minced
• 1 teaspoon salt
• 4 cups chicken broth
• 2 cups cream or milk
• salt & pepper to taste
• optional garnishes: cheddar cheese, green onion, bacon

Steps:
1.Combine everything except the cream/milk in a crockpot
2. Cook on low for 10 hrs / high for 6 hrs
3. Blend half of the soup with an immersion blender
4. Add the cream/milk and cook uncovered for 15 more minutes
5. Garnish with cheddar cheese, green onions, and bacon crumbles

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Spicy Thai Coconut Soup

I wouldn't want to eat this soup every day, but it was a good enough recipe to keep for another time.

What you need:

• 2 tsp olive oil
• 1/2 cup red bell pepper, diced
• Some ginger...I have one of those bottles you keep in the fridge...so I just gave it a good squirt
• 4 cloves garlic, minced
• 2 tsp sambal oelek (or thai red curry paste)
• 3 cups chicken broth
• 1 cup coconut milk
• 1 tbsp sugar
• 3 tsp soy sauce
• You'll see some green stuff in my photo. Yeah, I have no idea what that is. Probably spinach, maybe green onion.

The original recipe from Food Wanderings in Asia called for a few more ingredients (mushrooms, lemon grass, koriander), but I'm not that fancy, and someone in the house doesn't like mushrooms.

Steps:
1. Heat the olive oil in a pan over medium heat. Add garlic, ginger, and pepper. Cook for 3 minutes.
2. Add the sambal oelek and cook for another minute.
3. Add the coconut milk, broth, sugar, and soy sauce. Bring to a boil.
4. Reduce heat to low and simmer for 10 minutes.

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