A Writer Has to Eat: Crock Pot Corn Chowder

I have been making many crock pot soups recently. Where I live it is winter and it is very cold so these are a good way to fill up and stay warm as well as being easy to make. The following chowder is very easy to make and tastes yummy on a cold day.


Crock Pot Corn Chowder

Ingredients
1 large acorn squash or one small package of frozen winter squash
2 tablespoons olive oil
1 medium onion, diced
3 carrots, peeled and diced
4 stalks celery, diced
4 vegetarian sausage cut into bits (I use Tofurkey Italian Style sausages. If you don't use these or another type of spicy vegetarian sausage add extra pepper, basil, and fennel)
1 sweet pepper, diced
2 potatoes, diced
1 sweet potato, diced
4 15 ounce cans of cream style corn
32 ounces of vegetable broth
2 tablespoons minced garlic
3 bay leaves
salt and pepper to taste

1. Turn the oven on and preheat it to 375 degrees Fahrenheit. Wash and cut the acorn squash in half. Scoop out the seeds and discard them. Place the squash halves in a pan with water, cover with foil, and bake for 45 minutes or until the flesh of the squash is tender. Scoop out the squash from the rind and place in a food processor to puree or mash by hand until smooth. Measure out 2 cups of puree and set aside. You can also use a package of frozen winter squash if you prefer.



2. Pour the olive oil in a saute or frying pan. Put the onion, carrots, celery, pepper, and sausage bits into the pan and saute until tender and the onions are translucent.

3. Into the crock pot put all 4 cans of cream style corn, the vegetable broth, garlic, bay leaves, potatoes, and sweet potatoes. Stir. Add in the onion, carrot, celery, pepper, and sausage mixture. Add in the 2 cups of acorn squash puree. Stir. Add some salt and pepper. Cover the crock pot and let it cook all day on high.



4. Serve in a bowl with a sprinkling of cheddar cheese on top and enjoy!