Sandra Jensen of Family Foodies was back this week to share the instructions for this week’s Crock Pot club recipe, Slow Cooker Potato & Canadian Bacon Chowder.

The topics of conversation were interesting to say the least. Then again isn’t that one of the fun things about a live show? You never know where the hosts will take you & with all the chat going on it’s easy to get sidetracked and talk about silly things.

Kelly has found an apartment and will be moving when her lease is up. She is heading over to be closer to her niece so it will make quad watching easier.

Kelly left everyone with one word to think about for the next blogging contest. Marathon. Hmm this should be interesting to find out what Kelly has up her sleeve.

Please pray for Tishia’s friend Seth in Iraq (and all our soldiers). He was hurt last night.

This Week’s Recipe:
Slow Cooker Potato and Canadian Bacon Chowder
Serves 2-4

Ingredients:
2 C potato, scrubbed and cubed (I leave the skins on)
1 large carrot, diced or grated
1 C leeks, chopped, white part only (I will use 2-3 whole green onions, sliced)
1 garlic clove, minced
4 C chicken broth (may use fat-free)
½ C uncooked pearl barley
1 Bay Leaf
¼ tsp thyme
¼ tsp black pepper
4 oz Canadian-style bacon (or ham)** cut into small pieces
3/4 C evaporated milk, half-and-half, or milk (may use fat-free)

* This makes a small batch. I will definatley double it.
** You may use fried bacon if you prefer.
*** I will probably add a gob (1-2 TBSP) of butter also.

Combine all ingredients except milk and cream into crockpot.

Cook on low for 6 hours, or on high for 3 hours.

Before serving, add milk and cream, stir and cook uncovered for 10 minutes.

Serve with crunchy bread, or a tossed salad.

On the Phone:
Crystal

Crystal called in to ask for some opinions on blog contest prizes. She is hosting a blog contest and is going to be looking for a new design for the blog.

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