If you are starting to feel that Fall chill in the air, get out your crock pot or slow cooker and make a pot of some delicious warm and hearty soup, stew, or chowder. If you don't have a favorite recipe, why not try one of the yummy recipes in this article?

CHEESY CORN CHOWDER
1 large onion, chopped fine
1 garlic clove, minced
1 tbsp canola oil
2 tsp cumin seed
3 cups chicken stock
2 medium potatoes, peeled & chopped
1 can cream-style corn
2 cups fresh or frozen whole-kernel corn
1 cup shredded cheddar cheese
1 can (13-oz) evaporated milk
2 tbsp fresh chives, chopped

Saute the onion and garlic in the canola oil until onion is softened. Drain; place into a crockpot or slow cooker.

Add the cumin, chicken stock, potatoes, and both types of corn to the cooker; mix together well. Place lid on cooker and cook on low 6 to 9 hours until potatoes are tender. May be cooked on high for 2 to 4 hours.

Add the cheese and milk during the last hour of cooking.

To serve, place into serving bowls and garnish with the fresh chives.

Yield: 6 servings

TWO Bs: BEEF AND BARLEY 

1 1/2 lb boneless beef chuck roast
1 cup pearl barley
1/2 lb mushrooms, halved if small, quartered if large
4 celery stalks, cut into 1-inch pieces
6 medium to large carrots, chunked
2 medium leeks, white and light green only, sliced
1 cup tap water
1 tsp salt
1/2 tsp pepper
1 sprig fresh thyme
4 cups beef broth
1 tbsp low-sodium soy sauce

In the slow cooker or crockpot, combine the roast, barley, mushrooms, celery, carrots, and leeks. Add the water, thyme, salt and pepper. Stir in the beef broth and soy sauce. Cover and cook on low, without lifting lid, for 8 hours.

Remove lid and skim off any excess fat; transfer the meat to a plate and shred into bite-size pieces.
To serve, dip the barley/vegetable mixture into 4 shallow bowls and top with the meat.


Yield: 4 servings  

HOOSIER POTATO SOUP 

several potatoes
water
chopped onion
2 cups cream or evaporated milk
2 tbsp butter
salt and pepper to taste
smoked sausage
Shredded cheese for garnish, if desired

Boil potatoes still in jackets in enough water to cover well. Remove from the water and cut up. While still firm, mash about half of the potatoes and return to the cooking water along with the chopped onion. Add the cream or milk, butter, salt, and pepper. Add the remaining cut up potatoes. Place mixture in a crockpot or slow cooker.

Cook the sausage and drain. Cut sausage into bite-size pieces and add to the soup. You may add other veggies such as celery and or diced carrots, if desired.

Place lid on cooker and cook for 1 to 2 hours on high or on low about 4 hours.

Sprinkle with cheese when serving, if desired.   Enjoy!