Even though it was a very sunny day around 70, the air had that crisp fall feel to it. Made me want to have some soup....or some chowder!

Ingredients: 

• Frozen corn - 2-3 cups (thawed)
• 2 celery stalks (chopped)
• 1 onion (chopped)
• 1/2 cup diced pimentos from a jar- with juice)
• 1 tomato (chopped)
• 2 garlic cloves (minced)
• 1/4 cup of veggie stock
• 2-3 tsp of thyme
• 1-2 tbsp of light ranch
• cooking spray/ sunflower oil
• 1-2 tbsp parsley
• 1 tsp of rosemary

Turn on slow cooker to high. Add one garlic, tomatoes, pimentos. In a medium heat, add sunflower & spray with the other garlic. Add onion, then celery and lightly saute- add to cooker. Add veggie stock and ranch, then mix. Then add herbs and mix. Instead of using some thickener like cornstarch (yuck) or using part of my mix in cooker, I added some corn from bag to blender, added sunflower oil and water and blended it. Then added it to my chowder to thicken it. Better option, I do say! I also like that I put light ranch in for the creamy part. Another good choice, Dee!
Cover on low heat and let the cooker do its business! I used my 2 quart pot so it could be eaten-up sooner. I let it slow cook for a couple hours, then put it on warm to have a couple bowls throughout the day!
I decided that I wanted to have some garlic and herb bread chips for my chowder. So, I sliced large pieces of bread and added it to foil. Sprayed and added oil and garlic, pepper and herbs. Mixed it up with my hands then baked for 15 minutes at 400. So good to add a baked crispy bread to my chowder. Dipping it to have a soft part from chowder and crunchy part as well! One of my best chowders I've ever made! What do you think? Yum, no?

Yes, I am aware that my pics are sideways. ;-)

Another Sunday of cooking it up & watchin a little football. Cooking.... :-).......watching the Browns...... :-(
That should have been a win. No thanks to our kicker!
Now this taco chili is kickin and making goals with my taste buds!

What's in it:

• slow cooker
• 1 can pinto beans
• 1 can of black beans
• 1 large or 2 small tomatoes
• 1 summer squash
• 1 medium onion
• 1 red bell pepper
• 1 lg or 2 sm garlic clove
• 3/4 jar of salsa (mild or medium)
• 1 tbsp taco sauce
• 1-2 tbsp chili powder
• 2 tsp cumin
• 1-2 tsp coriander
• 1-2 tsp oregano
• 2 tsp cilantro
• 1-2 tsp pepper

Chop and mix everything into slow cooker. Slow cook on high for 1 hour the low for 2ish hours (less time with smaller SC pot. Serve.
While chili is in the SC, decided to make tortilla chips so I can have my taco chili and have a chili taco salad! :-)
Cut up tortilla bread, coat with avocado oil, season with garlic and pepper. Add to foiled pan and bake for about 10-15 minutes at 400.
At first I just dipped the chips in SC chili. Then made a bowl of taco chili with chips. Decided to add cheese and sour cream. Add lettuce too to make it a chili taco salad! :-) Yum!