#CrockpotWednesday: #Victorybacon & Corn Chowder

Critical Iowa game week preperations continue from Coach Hagan: 


  • 1/2 lb bacon, cooked and chopped
  • 1/2 cup diced onion
  • 1/2 cup diced carrot
  • 1/2 cup diced red bell pepper
  • 2 cups peeled, diced potatoes
  • 2 cups frozen corn
  • 1 (16 oz) can creamed corn
  • 1 tablespoon sugar
  • Salt and pepper
  • 1 can (18 oz) Progresso Creamy Roasted Garlic Recipe Starter
  • 1 cup milk


  • In a 6 to 7 quart slow cooker, combine the bacon, onion, carrot, red bell pepper, potatoes, corn, creamed corn, sugar and Progresso Creamy Roasted Garlic Recipe Starter. Season with salt and pepper. Stir to combine. Cook on low for 4 hours, or until the potatoes are tender.
  • Stir in the 1 cup milk and cook until warmed through, about 30 minutes. Serve warm.

Source: http://www.tasteandtellblog.com/slow-cooker-bacon-and-corn-chowder-recipe/


#CrockpotWednesday: Ekeler’s Four Star Chili

Something Ekeler’s been working on out in the Holiday Rambler:

  • 4 lbs ground meat (Ekeler said he used venison & squirrel, but beef or turkey works just fine)
  • 2 medium onions, diced
  • 1 green bell pepper, diced
  • 2 garlic cloves, minced
  • 3 (14 1/2 oz) cans diced tomatoes, untrained
  • 3 (8 oz) cans tomato sauce
  • 1 (6 oz) can tomato paste
  • 2 tbsp chili powder
  • 2 tbsp cumin
  • 1 tbs sugar
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp cayenne
  • 1 bay leaf
  • 2 (16 oz) cans dark red kidney beans, rinsed and drained


Brown the meat in a skillet (in batches if necessary) until fully cooked. Drain any excess fat and transfer the meat to a crock pot. Add all the other ingredients and stir to combine.

Cover and cook on high 5-6 hours or on low 7-8 hours.

Source: http://jessfuel.com/2012/04/24/crock-pot-chili/

#CrockpotWednesday: Cream of Crab

We think Coach Shelby got a little help on this one:

1 lb. crab meat, picked of shells (here I used Claw Meat as it’s way easier on the wallet!), (or imitation crab)
1 green onion, finely diced
1 celery stalk, finely diced
1/2 stick butter
1/3 cup flour
8 oz. clam juice
1 cup light cream
1 cup 1% milk (*plus 2 cups 1% milk)
1 tsp. Old Bay
1/2 tsp. fresh chopped thyme

In heavy stock pot over medium heat, melt butter. Add green onion and celery. Saute up until soft, about 4-5 minutes. Add flour and whisk into a roux. Add clam juice, light cream and milk. Whisk until well mixed. Add Old Bay and chopped thyme. Whisk over heat until hot. Add crab meat and fold soup together. Salt and Pepper to taste. Serve hot.

(We decided that an upgrade to the recipe would be to add four strips of #victorybacon, making it “Hoosier Cream of Crab”)

Source: http://www.careskitchen.com/2010/10/simple-cream-of-crab-soup.html