Corn chowder, glazed pork chops to warm us up

We’ve been eating so many one pot meals that we ran out of bowls and had to eat the last thing we made in Styrofoam throwaways. But those one-pot meals sure are good when the weather is cold.

Here’s another cheap and easy crockpot meal that you can cook at day and it’ll warm you up at night.

Crockpot Corn Chowder

2 large carrots, chopped

1 large onion, chopped

4 potatoes, chopped

2 (16-oz) cans of corn, drained, or one small 10-12- oz bag of frozen corn

2 (16-oz) cans of creamed corn

4 cups of water or chicken broth

1 lb bacon, cooked and crumbled

1/2 tsp thyme

1 tsp dried parsley

1/2 tsp garlic powder

Salt and pepper to taste

1 (12-oz) can of evaporated milk

2 tbsp cornstarch

3 tbsp of butter

Place everything except the evaporated milk, cornstarch and butter into the slow cooker.

Add just enough water or chicken stock to cover the ingredients.

Cook on high 5 hours or low 7-8 hours until vegetables are softened.

Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving.

Taste and adjust seasoning with salt and pepper to taste.

I made this recipe several years ago and just ran across it again. It was delicious and I think I’ll be making it again soon.

This recipe calls for using a grill but you don’t have to. Sautéing in a skillet is fine. Just don’t overcook them. A little pink in the middle is perfectly okay these days.

Pork Chops with Balsamic Honey Glaze

1⁄4 cup balsamic vinegar

2 tbsp butter

2 tbsp honey

1 tsp chopped fresh rosemary

1⁄4 tsp red pepper flakes

4 thick-cut pork chops

Salt and black pepper to taste

Cook the balsamic vinegar, butter, honey, rosemary and pepper flakes in a small saucepan over medium heat until the butter is melted and the mixture begins to bubble lightly. Remove from the heat.

Preheat a grill or grill pan.

Transfer about 2 tablespoons of the balsamic glaze to a small bowl and set aside. Season the pork chops all over with salt and pepper and brush with the remaining glaze.

When the grill is medium-hot, add the pork and cook for 3 to 4 minutes each side, depending on thickness. (For perfect medium pork, a thermometer inserted into the thickest part of the chop will read 140°F.)

Remove the chops and, with a clean brush, brush with the reserved glaze.