Crockpot Chicken Corn Chowder

This Crockpot Chicken Corn Chowder is comfort at its coziest think creamy, hearty, and full of sweet corn, tender chicken, and warming potatoes. Just toss everything but the dairy in, cook low and slow, then swirl in milk and cheese near the end. The result is a rich, satisfying chowder perfect for chilly nights. From masteredrecipes.com .

Crockpot Chicken Corn Chowder


Ingredients:

3 cups cooked shredded chicken
4 cups chicken broth (without problem ingredients)
1 can cream of chicken soup (10.5 oz), without problem ingredients
1 can corn, drained
1 can cream-style corn
2 medium potatoes, diced
1 cup chopped carrots
1 cup chopped celery
1 small onion, diced (if tolerated)
1 cup milk
1 cup shredded cheddar cheese
Salt, pepper, and a pinch of paprika (if tolerated)


Directions:

1. Place chicken, broth, cream of chicken soup, corn, cream-style corn, potatoes, carrots, celery, onion, salt, pepper, and paprika into your crockpot.

2. Stir everything gently to combine.

3. Cover and cook on LOW for 6–7 hours or until the potatoes are tender.

4. About 30 minutes before serving, add the milk and shredded cheese.

5. Stir well and let the cheese melt completely into the chowder.

6. Taste and adjust seasoning as needed.

7. Serve hot with warm bread or rolls.


NOTES:

• This chowder thickens as it cools add extra milk or broth when reheating if needed.

• You can substitute fresh or frozen corn for either canned option.

Texas Cornbread

Here is a much-loved recipe that I adjusted to be IC friendly. It’s moist and flavorful and I hope you like it as much as I do. I give it: ★ ★ ★ ★ ★

Texas Cornbread


Ingredients:

2 c corn bread mix (I use 2 Jiffy Corn Muffin Mixes. Jiffy Corn Muffin Mix is generally considered IC friendly, but please check for problem ingredients.)
1 c sour cream (if tolerated)
2 beaten eggs
2 c shredded Cheddar cheese


Directions:

Preheat oven to 350 degrees. Mix first three ingredients well. Add cheese. Coat iron skillet with oil and heat in oven. Pour in mix and spread in pan. Bake 20-25 minutes or until done.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight

This 5-Star Cottage Cheese and Spinach Crustless Quiche is a light, fluffy, and healthy dish perfect for any meal! Creating a homemade quiche is more than just cooking; it’s an experience that brings a touch of elegance to any breakfast or brunch. With the 5-Star Cottage Cheese and Spinach Crustless Quiche, you get to indulge in a dish that is not only light and fluffy but also packed with nutrition. Perfect for young professionals juggling work and life, this recipe transforms simple ingredients into a culinary delight. From indcooking.com.

5-Star Cottage Cheese and Spinach Crustless Quiche: Light & Fluffy Delight


Ingredients:

1 cup cottage cheese
1 cup fresh spinach (you can use frozen but make sure to thaw the spinach and squeeze out the excess moisture before adding it to the mixture)
3 large eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper (if tolerated)
1/2 teaspoon garlic powder
1/2 cup shredded cheese (whatever you can tolerate)


Directions:

1. Preheat the oven to 375°F (190°C).

2. In a mixing bowl, combine cottage cheese, spinach, eggs, and milk.

3. Add salt, pepper, and garlic powder, and mix until well blended.

4. Fold in the shredded cheese.

5. Pour the mixture into a greased baking dish.

6. Bake for 30-35 minutes or until the quiche is set and lightly golden on top.

7. Allow to cool for a few minutes before slicing and serving.