Corn Potato Soup For The Crock Pot Recipes

Steps:

• In a large pot, place the potatoes, celery and leaves, and onion. Pour in enough water to cover. Bring to a boil. Remove the celery leaves, and stir in the bouillon cubes until dissolved. Mix in the corn. Reduce heat to medium-low, and cook 20 minutes, or until the potatoes are tender.
• Mix the chives into the pot, and continue cooking 5 minutes before serving.

Steps:

• Saute onion, celery, and bell pepper to translucent in the olive oil.
• Pour all ingredients except heavy cream and whole corn into crock pot.
• Cook on high for 4 hours.
• Blend 1/2 the ingredients in blender and pour back into crockpot.
• Add Heavy cream and whole sweet corn.
• Let warm for about 30 minutes.
• Serve and Enjoy.
• I will sometimes add cheese and or sour cream when serving if anyone.
• wants it.

Steps:

• Rinse chicken and pat dry with paper towels; set aside.
• In a 4 quart crock pot, combine onion, carrots, celery, potatoe, and 3 Tablespoons of the parsley.
• Add chicken, then pour in tomato sauce and broth.
• Cover and cook at low setting for 7 to 8 hours. Chicken and potatoes should be tender when pierced with a fork.
• Lift out chicken and place on cutting board to cool to touch.
• Next, skim and sicard fat from broth mixture. Stir in corn and turn crock pot to high heat. Cover and cook for additional 15 minutes.
• Once chicken is cool, dicard bone and skin. Tear chicken into bite size pieces.
• Return chicken to crock pot and sliced zucchini to broth; cover and cook until zucchini is tender (about 10 to 15 minutes).
• Season soup with salt and pepper.
• Before serving, sprinkle the remaining 1 Tablespoon of parsley on top of soup.