OmManiPadmeOmelet wrote:
> 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


It's not so much a sweet thing as a "lacking something" thing, although
the sugar idea sounds like it might be worth keeping "on file," for the
next time I get into a soup/stew problem that I can't quite resolve.
I'm wondering if Asparagus or some peas or something green might be
what it needed. Also, since it's more or less a chowder type thing,
maybe cooking it on the stovetop and letting it cook down and thicken a
bit would have been the way to go instead of slow cooking it.