In article .com>,
"Christopher Helms" > wrote:

> OmManiPadmeOmelet wrote:
> > In article >,
> > "TonyK" > wrote:
> >
> > > Having had this group in my list for ages and ages I thought I'd stick
> > > myself on the map even though I can't remember posting. UK, South pointy
> > > out
> > > bit called Devon.
> > >
> > > So... I'm a "wanna be" amateur chef who gets called on to cook 300 meals
> > > per
> > > day for kids aged between 9 and 17 then weddings at weekends which might
> > > be
> > > an Indian banquet or a "fine dining" 5 course silver service meal for
> > > 200!
> > >
> > > I'm really interested in finding out a lot more about US food and further
> > > afield. I had some steaks in LA last year they totally wiped out anything
> > > I've had before (and I have a very good local butcher!).
> > >
> > > So, newbie checking in.
> > >
> > > Hi....
> >
> > <waves>
> >
> > Welcome to the asylum....... ;-D
> >
> > What's for dinner?
>
>
> I've had this in the crock pot since this morning. I snuck a little
> Worchestershire sauce into the recipe. It's about done. It
> smells...okay, I guess. It definitely needs something.
>
> 2 cans (16 oz) whole kernel corn, drained
> 2 to 3 medium potatoes, chopped
> 1 onion, chopped
> 1/2 teaspoon salt
> pepper to taste
> 2 cups chicken broth
> 2 cups whole milk or half-and-half
> 1/4 cup butter or margarine
> PREPARATION:
>
> Combine first 6 ingredients in slow cooker. Cover and cook on low for 7
> to 9 hours. Puree in a blender or food processor, if desired, then
> return to pot. Stir in milk and butter; cover and cook on HIGH about 30
> to 60 minutes longer.

Sounds good. :-)

A little tip my mom taught me for soups/stews... If it seems like it
needs "something" and you are not sure what, try adding just 1/2 to 1
tsp. of sugar. Not entirely sure why that works, but it does most of the
time. And that's such a very small amount!

The Worcestershire sauce should have taken care of the "sweet" need tho'?
--
Peace, Om

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