Easy, Warm, Winter Meals!

Two of my favorite Winter recipes are listed below! I want to share them cause they are easy, REALLY good, and absolutely PERFECT for cold nights. Both of the recipes come from Diane Phillip's Slow Cooker: The Best Cookbook Ever, and I can testify that this is seriously the best cookbook ever! The recipes are good enough to try the first time with dinner guests! Enjoy!

Black Bay Corn Chowder - 

8 strips bacon, cut into 1/2-inch pieces
1 cup finely chopped onion
3 stalks celery, finely chopped
1 1/2 tsp dried thyme leaves
1/2 cup all purpose flour
4 cups chicken or vegetable broth
4 cups diced red potatoes
One 16-ounce package frozen petite white corn (defrosted)
1 cup heave cream
salt

1. Cook the pieces of 1/2-inch bacon pieces in a large skillet over medium heat until crisp. Add the onion, celery, and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth, whisking until smooth, and bring the mixture to a boil.

2. Transfer the contents of the skillet to the insert of a 5-7 quart slow cooker. Add the potatoes and corn. Cover the slow cooker and cook on high for 3 hours or on low for 6 -7 hours.

3. At the end of the cooking time, stir in the cream, cover the slow cooker, and cook on low for an additional 30 minutes. Season with Salt, and serve the chowder hot!

Ginger Pear Pumpkin Soup

4 tbs unsalted butter
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped sweet onion
2 medium red pears, peeled, cored, and finely chopped
1/2 tsp ground ginger
2 15-ounce cans pumpkin puree
3 cups chicken broth
salt and pepper
1 cup heavy cream

1. Melt the butter in a medium skillet over medium-high heat. Add the onion, celery, carrot, pears, and ginger and saute until the vegetables begin to soften, about 3 minutes. Transfer the content of the skillet to the insert of a 5-7 quart slow cooker.

2. Stir in the pumpkin and broth. Cover and cook on high for 3 hours of on low for 5-6 hours.

3. Season with salt and pepper. Stir in the cream, cover and leave on warm for 30 minutes before serving.