If it’s Monday, it’s Crock-Pot night here at Chez Recessionista! And what better time to enjoy said Crock-Pot than on a cool autumn night.
I know I’ve waxed poetic about the slow cooker time after time here, but I just can’t get over how wonderful it is to spend a few minutes of prep in the morning only to have dinner fully cooked by the time I get home from work. Also, on nights like tonight, it really helps me thread the ol’ scheduling needle when time is tight but appetites are huge.
Have I told you about my tai chi class? I take tai chi on Monday evenings, and as a result I have only about an hour’s turnaround time between the time I come home from work and the time I jet off again for class, leaving poor LeeLee in the dust. The Crock-Pot works wonders in getting dinner on the table with time to spare! As usual, it’s a faithful companion.
Tonight I decided to concoct a new recipe: vegetarian “scallop” chowder! I took a package of Sophie’s Kitchen scallops and blended it with onions, potatoes, corn, spices, hot sauce, and water (full recipe, with measurements, below) and heated everything in the Crock-Pot for the day as LeeLee and I toiled away. Then, upon arriving home, I added a can of evaporated milk, stirred it in well, and allowed the flavors to mingle for a few minutes while I heated half a baguette for dipping. Then, it was time to eat!
I know I haven’t always been a fan of vegetarian scallops – they can sometimes be too bland – but this recipe spices them right on up. LeeLee and I both loved the creaminess of the chowder and the bite of the scallops, blended with the corn’s sweetness and the potatoes’ freshness (these potatoes came from our Labor Day Weekend potato-picking extravaganza!). The chipotle powder, pepper, and Tabasco gave the chowder a spicy undertone, which we both enjoyed (though I think I’ll dial the heat up a bit more next time). And the true testament: We both went back for heaping seconds! You can’t ask for a better endorsement than that.
VEGETARIAN “SCALLOP” CHOWDER
Serves four
What you’ll need:
1 package vegetarian scallops
4-8 potatoes (depending on size), diced
1 onion, diced
1 can kernel corn
1 can creamed corn
1 tsp. oregano
1 tsp. salt
1 tsp. pepper
½ tsp. chipotle powder
Several dashes of hot sauce (to taste)
2.5 cups water
1 can evaporated milk
Add all of the above (except for the evaporated milk) to a slow cooker and stir to combine. Cook on Low for 8-10 hours or High for 4-6.
Fifteen minutes before serving, add the evaporated milk and stir to combine. Allow to heat on Low for 15 minutes. Then: Serve and enjoy!
:)