Crockpot Creamed Corn

Crockpot Creamed Corn

(from A Year of Crockpotting)

1 bag frozen white corn

1 can corn

1 T butter

1 T cream cheese

2 T flour (she used Pamela’s baking mix.)

3 T fat free milk

1/4 t black pepper

In a small saucepan, melt your butter and cream cheese over low heat on the stove top and make a rue, adding your flour slowly and wisking until there aren’t any lumps. Add your milk and the liquid from the can of corns to the mix and wisk some more. The cream cheese is pretty thick, and you may need the liquid in the saucepan before the flour will melt nicely for you. Mix in the black pepper. Empty the contents of the frozen bag of corn and the rest from the can of corn into your crockpot. Cover with the sauce.

Cook on low for 4-6 hours or on high for 3-4.

This is done when everything is hot and melty.

 

Tex-Mex Corn Chip Chili

Tex-Mex Corn Chip Chili
(from Dine and Dish)
 

2 tablespoons extra-virgin olive oil
1 lb lean ground beef
1/2 sweet onion, finely chopped
1 garlic clove, finely chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 (10 ounce) can tomatoes and green chilies
salt and pepper, to taste
1/2 cup chopped fresh cilantro
12 ounces monterey jack pepper cheese, shredded
1 (10 ounce) bag corn chips, such as Fritos

In a Dutch oven, heat the olive oil over medium-high heat. Add the beef and cook for 7 minutes. Add the onion, garlic, chili powder and cumin and cook over medium-low heat for 5 minutes. Add the beans, with their liquid, and the tomatoes; bring to a simmer. Cook, stirring occasionally, until thick, about 15 minutes. Season with salt and pepper.
Stir in the cilantro, then top with the cheese, cover and let stand until the cheese melts, 5 to 10 minutes. Place a handful of corn chips in each of 4 bowls. Top with the chili and serve.