Slow Cooker Simplicity Saves The Day!

Okay, so maybe it IS still 100 degrees in the shade where you live. I get it….soup is probably the last thing on your mind in such unforgiving temperatures. Ah, but just because you will be cooking this chowder in your slow cooker doesn’t mean you have to serve it hot. Welcome to the world of chilled soups!

Most veggie-based soups taste equally delicious served hot or chilled, did you know that? The only modification you might want to make is not adding oils or butter to them, which can congeal. Chung-Ah’s delectable potato corn chowder recipe only calls for stirring in the butter, along with cream, at the very end of the cooking process.

So when you plan on serving this soup chilled, just omit the butter. You would miss the taste of the butter if you were serving the soup hot, but you won’t miss it at all when you serve it chilled.

Another real benefit of eating chilled soups when it is scorching hot outside is that their additional volume of fluid will help keep you hydrated. The fact that they are a very light meal also helps to keep you from becoming nauseous in the heat, which can happen if you eat a heavier meal and then try to work or play outside.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  You can actually even freeze this chowder! Do not add the butter and cream until you are heating it up to eat, as dairy products tend to separate into liquids and solids when frozen.

Recipe courtesy of Chung-Ah at Damn Delicious, image courtesy of Life Made Simple