Some Things Are Worth the Extra Effort {Recipe: Crock-Pot Vegetable Chowder}

Fall is here and school is in full swing, so there is nothing better than a good Crock-Pot recipe for busy autumn days. My family especially loves a good soup this time of year, but not always one that is prepared in the Crock-Pot. Sometimes the taste and texture is not same as what can be achieved on the stove top. I find with a little extra effort I can get just as good results in the Crock-Pot as I do on the stove top.

Crock-Pot slow cooked meals are wonderful for their ease and convenience, but taking a little time to prep some Crock-Pot additions before adding them can result in better flavor. In particular, sautéed onions and garlic add a much nicer flavor to soups and stews than raw ones do when added to the slow cooker.

Finishing a Crock-Pot soup with a velouté sauce* or, as in this case, a Béchamel sauce** also adds to getting a better result from the Crock-Pot. Again, this takes a little extra time and stove top prep, but end result is worth the extra effort.

Crock-Pot Vegetable Chowder

Instructions:

Sauté in a medium sauté pan-
1 small onion, chopped (about 1 cup)
2-3 carrots, sliced (about 1 cup)

Add at the just before pulling the sauté pan from the heat and stir until fragrant-
2-3 cloves of garlic (depending on size), minced

Place all of the sautéed ingredients in a 5 or 6 quart Crock-Pot, then add-
1 bunch broccoli, chopped
1-1 1/2 head(s) of cauliflower (depending on size), chopped
2-4 Yukon gold potatoes (again, depending on size), cubed
6 cups vegetable or chicken broth
1 1/2 cup frozen corn or 1 15-oz can of corn, rinsed and drained

Cover and cook on low for about 8 hours, or until the vegetables are tender. 

When the Crock-Pot cooking time is just about done, make a Béchamel sauce to add to the soup for thickening. 

For Béchamel sauce, melt in a medium sauce pan-
4 tablespoons butter

Whisk in and cook a minute or two-
6 tablespoons flour

Then whisk in-
2 cups milk
1/2 cup half and half

To finish the soup, add the Béchamel sauce to the Crock-Pot, cover and cook for about an hour more. 

Serve soup with shredded cheddar cheese (about 8 ounces is needed to top all servings) and chopped green onion (one bunch for all servings), if desired. 

Makes 6-8 servings

*Velouté sauce is basically chicken broth thickened with flour and butter (a roux), then seasoned with salt and pepper. 

**Béchamel sauce is a white sauce made with milk thickened with a roux (flour and butter).

Enjoy!