Crockpot Old Bay Corn and Potato Chowder
Nine years ago when I was a young lady fresh out of college, single, free, and in need of a job, I moved down to Maryland to start teaching. Other than my brother's weird five month obsession with old bay somewhere in his late teens I had never really eaten the stuff. It hung out in our spice cabinet growing up collecting dust. Now, it is as common in my life as salt and pepper. And way more dynamic than both.
This winter (as you might have picked up) I have been super into soups and stews and have been perfecting my slow cooker chowder game. Today's recipe pays homage to my perfecting of chowder and my love of old bay: Old Bay Corn and Potato Chowder.
This is another super simple recipe that my Vitamix comes in handy for. I also made it a bit lighter on the calorie side by adding in cauliflower to the mix for bulk. I have some thoughts on different takes at the end that can help you make it a few different ways if you want.
- 1/2 cup raw cashew pieces
- 1/2 cup nutritional yeast
- 2 Tbs Old Bay seasoning
- 1/2 Tbs garlic powder
- 3 cups water
- 4 celery ribs
- 10 baby carrots (or two big carrots)
- 1/2 large onion
- 3 cups rough chopped cauliflower
- 16 oz fingerling potatoes
- 16 oz bag frozen sweet corn
Step 1: Place first 5 ingredients into a blender and blend until smooth (about 2 minutes)
Step 2: Dice carrots, onion and celery roughly the same size... I kinda sucked at that with the carrots
Step 3: Mix cauliflower, fingerling potatoes, frozen corn and diced vegetables into a slow cooker.
*Alternative Step 3: steam or boil cauliflower and blend with ingredients in step one for a more creamy, less chunky texture
Step 4: Cover vegetables, potatoes,
corn, and cauliflower in blender mixture from step 1.
Step 5: Put on low for 4 hours or high for 2. Mine doesn't really have a 'high' or 'low' so I just put it on and set it for 3 hours. It has a stay warm function so I don't really need to worry about it burning to the sides or anything.
I was SO pleased with how this turned out. I've tried chowders with zucchini (too soft) and different 'cheesier' blends of ingredients but straight cream with old bay is awesome. Adding the cauliflower kept the calories on the lighter side and it tastes just as rich and creamy as I, or I imagine any chowder fan, would enjoy it.
(*the top picture looks so much better when I changed some things and added additional Old Bay... If only I had thought of doing that to this bowl too!)
Yields 9 cups: Serving size 2 cups; Calories 303; Fat 6.5 g; Fiber 5.8 g; Protein 10.5 g; Carbohydrates 34.5 g