so i made corn chowder yesterday and it failed. there are a few reasons why and i want to get them out there so that i dont make the mistake again (because the problems are listed here).
first of all, i didnt have cream or half and half or anything higher fat content wise than 1% milk. i think this was a big ol' problem. i shouldve MADE justin go get me some, but i went "eh... this'll work". it didnt.
second, there was waaay too much potato and not nearly enough corn. if i left out a couple potatoes, or used smaller ones, i think it wouldve been fine.
third, the potatoes i did use were cut into pieces that were too big. it was on low for like 7ish hours and the potatoes were just barely cooked through.
fourth (god the mistakes keep coming), there was too much chowder in too little a space and i think that slowed the whole process down a lot. next time: make half a batch.
fifth (maybe?). i dont know if this is strictly true, but there wasnt enough liquid at the party. maybe if there was less potato, the liquid would be absorbed less and the chowder would be a little soupier...? but at first it seemed more like soup than chowder (TOO soupy) and then after i ate my bowl, it was like not soupy at all. it was just... potato corn pastiness. so not awesome.
so in general, the chowder sucked balls. i ate a bowl. justin had enough to fill him up. but i dont want to eat the leftovers we have. i know how awesome it COULD be so i will try again, im sure, but jesus i better remember what i did wrong, 'cause if i mess it up again im gonna be angry with myself.
cajones
Subscribe to:
Post Comments (Atom)
5 comments:
i dont really know what im saying. if i was cutting back on the potatoes, i dont know that i would NEED more liquid. but i would probably put in more dairy product before i put in something thinner... wouldnt want to risk losing the chowdery. and i dont really know how small the potatoes would have to me. just smaller. hahah
I think if we had used cream and less potatoes it would have turned out pretty well. Pretty sure that little slow cooker was having a lot of volume displaced by all those potato chunks.
I always use cream. If its too much fat, mix cream with milk. Potatoes you have to eye. I use gold potatoes and leave the skin on. I cut them to bite sized but how many you use is up to taste and your slow cookers ability to kick some potato ass.
Also, forget the low setting. Go for high. And cook it for about 4 hours at least.
For anything in a slow cooker, you want the liquid to barely cover the food before it starts cooking. It relies on the liquid to hold the heat, but it doesn't evaporate. If it evaporates, you are opening the lid too often or you have slow cooker issues.
xoxox
Sarah
PS. have a great cookbook called "How to make love and dinner at the same time". Its just a run of the mill slow cooker book, but what a great name.
Actually, I just looked back at the recipe and I have totally gotten lazy:
1. I don't bother with sauteing the potatoes if they will have enough time to simmer in the slow cooker.
2. I have stopped using onions, which get rids of the butter, in favor of onion and or garlic powder. Its ghetto, but I am busy and its still pretty awesome.
3. I basically throw everything in the slow cooker and let it simmer forever. And I only add flour if it seems thin.
Apparently I now am just making "corn and potatoes in cream cooked for a damn long time". But you know what? Still good.
Sarah (ie. the sister who is too busy to cook or, seeing as its three in the morning, sleep.)
(oops I deleted my comment by accident)
originally posted on:
September 14, 2009 2:58 PM
how big do you think the potato chunks should be? and, are you saying you'd add more half and half / cream or are you saying you'd add some other liquid (chicken broth or something?) along with the cream?
Post a Comment