ALL THE STUFF YOU NEED 😉
- 3 C veggie or chicken (stock or broth)
- 2 TB powdered chicken (or veggie) or 4 bouillon cubes
- 1 can condensed (- aka: “cream of”) either: celery, mushroom, corn, potato, or chicken soup
- 4 med potatoes cut into cubes
- 2 C cooked ham, diced
- 1 large carrot , chopped
- 4 stalks celery diced
- 1 can corn kernels
- 1 med yellow onion, diced
- 6 garlic cloves coarsely chopped
- 2 TBS butter
- 1/3 C all-purpose flour
- 2/3 C broth (from soup mixture -above)
- 1/2 C freshly chopped, or 2 TBS dried parsley
- 1/4 C freshly chopped, or 1 tsp dried dill weed
- salt and ground black pepper to taste
HOW TO DO IT 😉
**Whisk 3 cups broth or stock with chicken soup base or bouillon cubes
in slow cooker, until soup base has dissolved
**Stir in cream based soup until smooth
**Stir potatoes, ham, corn, yellow onion, garlic, carrots, celery and butter into the soup mixture
**Mix flour and soup broth liquid in a small container with tight fitting lid
**Shake mixture until it becomes smooth, and all lumps are gone
**Stir flour mixture into soup
**Mix in parsley, dill, and spices
**Season soup with salt and black pepper
Cook chowder on High for 3 hours, or on Low for 5 hours
Easy Peasy Home Made Sauerkraut (as posted on my Pinterest board)
(it’s good for your BELLAY!!)
1 head cabbage (white or red, or half of each)
1 TB whole caraway seeds
1 TB sea salt
3 TB grated fresh ginger (optional)
2 large grated fresh carrots (optional)
Remove large outer leaves from cabbage, set aside.
Shred cabbage, then dice to make pieces somewhat uniform
In large bowl, add cabbage, caraway seeds, sea salt , ginger and carrots.
Massage, all together with your hands for 5 or so minutes, as you do this, natural Juices will be released.
Place contents into a wide mouth jar and continue pressing down with wooden spoon until juices rise to the top covering the cabbage blend. Leave at least 2-3 inches of space at the top of the jar.
Cover mixture with whole cabbage leaves on top (inside the jar) ensuring that it is airtight. Seal jar firmly.
Cover jar with a towel and store at room temperature, in a dark spot for 3-5 days, then you can put in the refrigerator.
It is ready to eat after this time, but note that the flavors, and pro biotic properties improve with time.