Hoosiers Love Corn
"There's more than corn in Indiana." Yeah, yeah, I know there is, but his Hoosier girl loves her corn! And of course my favorite time of the year to enjoy it is fresh from the ground, from a local farmer during the warm summer months. So in winter I try to find as many ways as I can to enjoy it other ways using the frozen and/or canned varieties, which I think sometimes get a bad rap. Now I admit I enjoy frozen corn more than canned, unless it's the creamed style. But even then I don't just "heat and eat" out of the can. I add a little butter, salt and pepper and try to get as much flavor as possible. So while thumbing through as old issue of Quick Cooking, when I spotted a recipe that not only used my favorite yellow ingredient, but also another of my winter loves, the Crock- Pot, I was beyond thrilled! This soup highlights not only the flavor of the corn, but gives such a creamy, yet chunky texture it's sure to please on any cold winter's night. So until I can eat it off the cob, lathered in buttered and salt, this will be a great substitute. Yes, I know there is more than corn in Indiana, but I'm so thankful there is so much of it too!
Mix all ingredients together in Crock- Pot. Cook on low for 6 hours. (My crock pot doesn't heat fast enough, so I cooked mine on high for 1 hour and then lowered the temp.) Garnish servings w/ extra parsley.
*NOTE* This is a great make ahead. Mix all the ingredients the night before and refrigerate. In the morning, place in Crock Pot before you leave.
Soup at Very Good Recipes
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