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

> 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.

Or you could bring it up to a strong simmer and just add thickener......
:-)

I tend to lack patience on cooking stuff down sometimes. <G>

I have used mom's sugar hint on more than one occasion as I know that it
works well. What she did to teach me was to have me taste before and
after. It convinced me!
--
Peace, Om

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