Ham & Potato Corn Chowder

Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ham & Potato Corn Chowder
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Sounds really, lots of ways you can change this up to make it different each time.
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Servings Prep Time
6 servings 10 minutes
Cook Time
20-30 minutes
Ingredients
Servings: servings
Instructions
  1. Heat the oil in a large pot, when hot, add the onion and celery, saute until tender, about 5 minutes.
  2. Stir in the garlic, thyme, and flour, saute until the flour is lightly browned. about 1-2 minutes, stirring constantly.
  3. Stir in the broth then add the milk, then the potatoes and carrots. Bring to a boil then reduce to a simmer and cook until the potatoes and carrots are tender, about 10-15 minutes, stir occasionally.
  4. Add the corn (if using fresh corn, boil that first then cut from the cob), and the ham. Simmer until everything is heated through and piping hot. Taste and season with salt an pepper as desired.
  5. Serve.
Recipe Notes

Low cost.

Variants: 1. Cook 4 strips of bacon and use the bacon fat to cook the onion and celery, garnish with the bacon chopped. 2. Reduce the potatoes and add some chopped cauliflower. 3. Saute the cubed ham before adding to the chowder. 4. Add sauteed mushrooms.

Provided courtesy of good friend, Stephen Connell.
United States.

Slow Cooker Shrimp & Sausage Dinner

Slow Cooker Shrimp & Sausage Dinner
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Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Slow Cooker Shrimp & Sausage Dinner
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Shrimp and sausage cooked in a slow cooker, count me in! Any type of shrimp can be used, peeled, unpeeled, head on or off, frozen, or even cooked shrimp. The steps are different for each way so the first time you make this, take note of the times for use again. And from the author of this recipe regarding the shrimp "Pink is the key. Grey isn't cooked, white is over cooked."
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Servings Prep Time
4-6 servings 5-15 minutes
Cook Time
3-4 hours
Ingredients
Servings: servings
Instructions
  1. Lightly butter the slow cooker pot. Add the corn and potatoes. Add the sausage on top.
Using Frozen Shrimp
  1. Add the shrimp on top of the sausage, place some lemon slices on the shrimp, pour in the chicken stock. Cover and cook on Low setting until the potatoes are fork tender and the shrimp are pink. Serve.
Using Fresh Shrimp
  1. Fresh shrimp can be peeled, deviened, tail attached or removed, or can be unpeeled with heads attached or removed. Peeled cooks faster than unpeeled. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 1 hour before you want to serve and some lemon slices, so when the potatoes are almost but not quite fork tender, add the shrimp and lemon slices and cook until the shrimp are pink. Serve.
Using Cooked Shrimp
  1. You can use shrimp you already boiled and are pink. Just start the slow cooker on Low setting with the corn, potatoes, sausage and stock. Add the shrimp about 20-30 minutes before you want to serve and some lemon slices, so when the potatoes are just about fork tender, add the shrimp and lemon slices and cook until the shrimp warmed through. Serve.
Recipe Notes

I will price this when I get smoked sausage. For now I will say fair cost but sounds delicious!

Provided by Slow Cooker Kitchen and the link to this recipe is here.
United States.

Russian Style Crab Salad (Крабовый Салат)

Russian Style Crab Salad (Крабовый Салат)
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Russian Style Crab Salad (Крабовый Салат)
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Rating: 5
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This recipe uses imitation crab, aka crab sticks, but if you wish to use real crab, feel free. I personally like imitation crab so I will be using that. And this is the first recipe I have listed with the Russian text in the title as well, very cool I think. I prepared this on 30 Sep 2017, delicious!
Servings Prep Time
8 servings 20 minutes
Servings Prep Time
8 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. In a large bowl, add everything except the peas and mix, use more mayo as needed to coat everything well.
  2. Add the peas and gently fold in, this keeps them from getting mushy. Store in the fridge for several hours before serving.
  3. Served along some Roast Red Pork, delicious!
Recipe Notes

Crab stick prices vary widely, from 90 to 270 Baht/500 grams, not sure of the taste or quality as I have only bought Tesco brand at 94 Baht/450 gram package and the taste is quite good, for 750 grams, figure about 150 Baht. For 8 servings, this is about 52 cents per serving.

Shortcut: Perfect Hard Boiled Chicken Eggs.

Inspired by the recipe Russian Style Crab Salad (Крабовый Салат) from Natasha's Kitchen.

Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Creamy Chicken Noodle Soup
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This is a 2 in 1 recipe, Creamy Soup, and Regular Chicken Soup. Sounds great as I love a good chicken noodle soup. On my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. For the carrots, shred 2 with the largest holes on a box shredder and thinly slice 1, halve that one if large. Now prepare all the rest of the ingredients so everything is ready. For the chicken, just remove the skin if using bone in, do not trim the fat, fat is flavor.
  2. Bring a large pot with the broth, water, and 1/2 tablespoon salt to a boil. Add the thighs, continue to boil for 20 minutes and spoon off any foam from the surface.
  3. While the chicken is cooking, heat the olive oil in a large skillet on medium heat. When the oil is hot, add he onion and cook until soft and starting to turn translucent, raise the heat to medium high and the celery and only the shredded carrots and cook for about 6 minutes or so until soft and beginning to brown, stir often.
  4. Remove the thighs from the pot and set aside to cool slightly. Skim off any remaining foam from the chicken then add the cooked celery, onion, and carrots.
  5. Add the dry pasta, the sliced carrot, and the corn to the soup and cook on a low boil to cook the pasta until tender, about 15 minutes. Spoon off any excess oil on the surface if you want a lighter soup, but keep in mind, the fat adds great flavor.
  6. Shred the chicken with forks or just use your hands, discard bones and excess fat. Add the chicken back to the soup.
  7. For the Creamy version of this soup, continue here. For the Regular version of this soup, skip this and follow the last step. In a medium sauce pan, melt the butter over medium heat then whisk in the flour and whisk continuously until just starting to turn brown, about 1 or 2 minutes. Remove 1 cup of broth from the soup and add to the flour butter mixture, whisk until blended and the mixture is smooth, then whisk in the cream until blended and stir this into the soup until mixed in well.
  8. Season the soup with Mrs. Dash Seasoning and salt to taste. A touch of black pepper would work well also. Add the fresh dill and return the soup to a boil for 30 seconds, then remove from heat. Serve with bread and enjoy.
Recipe Notes

For the chicken thighs, 4 thighs are probably less than a kilo, so I will estimate 60 Baht for the chicken. For 8 servings, this is about 23 cents per serving.

Shortcuts: Mrs. Dash Seasoning, Heavy Cream.

This recipe for Creamy Chicken Noodle Soup is from Natasha's Kitchen.

Mexican Corn

Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Mexican Corn
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Sounds like a perfect side for any Mexican dishes. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
8 minutes
Ingredients
Servings: servings
Instructions
  1. Fresh corn would be the best to use, but canned (drained) or even frozen corn can be used. For fresh corn, I would boil that first then cut from the cobs.
  2. Melt the butter in a large skillet over medium high heat. Add the corn, red bell pepper, zucchini, green onions and jalapeño and cook until the vegetables are tender, about 7 minutes. Mix in the salsa and chopped cilantro. Stir until heated through, about 1 minute. Season to taste with salt and pepper.
Recipe Notes

Low cost.

Shortcut: Salsa.

Used in Recipe Listed on this Site:
Mexican Tortilla Casserole.

Adapted from an internet recipe.

Slow Cooker Chicken Chili II

Slow Cooker Chicken Chili II
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Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Slow Cooker Chicken Chili II
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Sounds good, on my to cook list. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Servings Prep Time
8 servings 10 minutes
Cook Time
6 hours
Ingredients
Servings: servings
Instructions
  1. For the beans, you can cook yourself the day before, or you can use canned beans that are rinsed and drained before use.
  2. Combine beans, salsa, tomato sauce, and chili powder in slow cooker. Top with chicken, onions, and corn. Do not stir. Cover and cook on Low setting for 6 to 8 hours or on High setting for 4 to 5 hours. Stir and serve topped with cheese if desired.
Recipe Notes

Chicken will cost about 60 Baht/750 grams. The cheese if used will cost about 90 Baht. For 8 servings, this is about 55 cents per serving if you prepare the beans from dry beans. If using canned beans, this is about 98 cents per serving.

Provided courtesy of good friend, Stephen Connell.
United States.

Maryland Crab Soup

Maryland Crab Soup
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Sounds delicious to say the least! On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Maryland Crab Soup
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Sounds delicious to say the least! On my to cook list.
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Servings Prep Time
4-6 servings 10 minutes
Cook Time
50 minutes
Ingredients
Servings: servings
Instructions
  1. Melt the butter in a large pot or Dutch oven, and the spring onion, garlic, corn, mixed vegetables, cherry tomatoes, and 2 tablespoons Old Bay.
  2. Cook on medium high heat until the tomatoes are soft and can be crushed with a wooden spoon. Then stir in the diced tomatoes and bring to a slow boil.
  3. Add the stock or water, parsley, crab claw meat, and remaining Old Bay. Simmer uncovered for 30 minutes.
Recipe Notes

I cannot price this until I get to Makro to get prices on the crab meat.

Variants: Add chopped bacon, chopped zucchini, pinch of cayenne pepper.

Recipe and photo provided courtesy of good friend, Edward Coleman.
Philippines.

Slow Cooker Cottage Pie

Slow Cooker Cottage Pie
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Sounds like an easy way to make Cottage Pie, looking forward to making this.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Slow Cooker Cottage Pie
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Sounds like an easy way to make Cottage Pie, looking forward to making this.
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Servings Prep Time
6-8 servings 15 minutes
Cook Time
7-9 hours
Ingredients
For the Mashed Potatoes
Servings: servings
Instructions
  1. Place the beef cubes in a large slow cooker. Top with the garlic, carrots, mushrooms and corn.
  2. In a medium bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, and oregano. Pour this into the the slow cooker and stir to combine.
  3. Cover the slow cooker and cook on Low setting for 7 to 9 hours, until the beef is tender.
  4. To make the mashed potatoes, place the potatoes in a large saucepan and cover them with 2 inches of water. Bring the potatoes to a boil over high heat and stir in the salt. Reduce the heat and simmer until the potatoes are tender when stabbed with a fork (start checking them at 15 minutes).
  5. When the beef is tender, use a large spoon to skim any fat from the surface of the beef and veggie mixture in the slow cooker.
  6. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker.
  7. In a small bowl, mix the flour and 6 tablespoons (90 ml) water until smooth, then slowly stir the mixture into the slow cooker. Then add the peas and adjust the seasonings with salt and pepper to taste.
  8. Spread the mashed in an even layer over the top of the beef and vegetables. Cover the slow cooker and cook on high for 15-30 minutes, until the gravy has thickened and the mashed potatoes are heated through.
  9. Serve and enjoy.
Recipe Notes

Pork shoulder runs about 100 Baht/kilo, for this recipe this would be 75 Baht for 750 grams. For 6 servings, this is about 40 cents per serving, great value.

Provided courtesy of good friend, Stephen Connell.
United States.

Cream Cheese Chicken Enchiladas

Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Cream Cheese Chicken Enchiladas
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Sounds really nice, several shortcuts to make here as well for cost savings. The store bought tortillas is pricey so this is not a low cost meal. Link to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Servings Prep Time
4-6 servings 15 minutes
Cook Time
20-25 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 160 C and get out a baking dish, a 9x13 should work ok. Get out 2 mixing bowls.
  2. First mixing bowl, combine the cream cheese and sour cream (or yogurt) then mix in 1/2 cup of the salsa and stir in 1/2 cup of each shredded cheese (if using just Cheddar, then stir in 1 cup) and set aside. Second bowl, mix together the chicken, corn, chili power, cumin salt and pepper to your liking, and half of the spring onion. Add the chicken mixture to the cheeses mixture, there, you just made the filling for the enchiladas.
  3. In the baking dish, add 1/2 cup of your salsa and spread that around to coat the bottom. Now take a tortilla and place about 1/3 to 1/2 cup filling on a tortilla, roll up and put in dish seam side down. Repeat process for remaining tortillas. Pour and spread the remaining salsa over the top of the enchiladas and sprinkle on the remaining cheese.
  4. Bake for 20-25 minutes until bubbly and the cheese is starting to brown. Remove from oven and let rest 5 minutes. Sprinkle on the remaining spring onion and serve. Some good beans on the side would be a great addition.
Recipe Notes

Ground beef will run about 100 Baht/500 grams. For 4 servings, this is about 74 cents per serving.

Shortcuts: Salsa, Sour Cream.

Adapted from an internet recipe.

Slow Cooker Chicken Chili I

Slow Cooker Chicken Chili I
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Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Servings
6-8 servings
Cook Time
6-8 hours
Servings
6-8 servings
Cook Time
6-8 hours
Slow Cooker Chicken Chili I
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Not only does this sound good, there is lots of things you can do to save money such as shortcuts and using dried beans. On my to cook list as I do like a good chicken chili! I did not list a prep time as this depends if you are using the shortcuts and or using dried beans. Using the dried beans, you need to plan well in advance. Links to the shortcuts are listed in the Recipe Notes section.
Servings
6-8 servings
Cook Time
6-8 hours
Servings
6-8 servings
Cook Time
6-8 hours
Ingredients
Servings: servings
Instructions
  1. For the Black Beans, if using dry beans, soak 1 1/2 cups of beans overnight, rinse, then boil the beans until tender, rinse then use.
  2. For the Red Kidney Beans, if using dry beans, soak 1 1/2 cups of beans over night, rinse, then boil beans until tender, rinse, then use.
  3. For the refried beans, if using the shortcut for dry beans, follow that recipe as listed in the Recipe Notes section, you will need about 1 1/2 cups of refried beans. This makes a lot, so plan a Mexican dish for later in the week.
  4. Once you have determined, the beans you are going to use, canned or dry, put the chicken (whole breasts are fine, no need to chop or anything), bell peppers, jalapeno pepper, corn, beans (but NOT the refried beans), onion, and tomatoes that you drained and chopped, into your slow cooker. Cook this on Low setting for 6-8 hours, or on High setting for 3-4 hours. If on Low setting the chicken shreds easily at 6 hours, it is done.
  5. Once the chicken is done and shreds easily, remove the chicken to a large plate and shred with 2 forks, return to the slow cooker and stir in. Add the refried beans and stir that in and cook for an additional 15-20 minutes on Low setting to heat through. Serve with chili toppings of your choice if desired. I think some shredded Cheddar cheese on top would be great.
Recipe Notes

Chicken breast run about 60 Baht/kilo, you might be looking at 50 Baht for 3 breasts. Canned beans, kidney beans are readily available, black beans I have not seen, canned kidney beans can be 50 to 90 Baht/can, using dried beans is about 15 Baht each. For refried beans (I have never seen them canned) you need Pinto beans, to make the full recipe (recommended as they are good beans) will cost about 50 Baht. Salsa, say from Tesco will run about 50 Baht/jar of 1 cup, make from the shortcut, will cost about 25 Baht. The canned corn will cost about 30-40 Baht/can, using fresh, half of that. Everything else is minimal.

Making this using canned items where stated, for 6 servings, this is about $1.38 per serving.

Making this using dry beans and shortcuts where stated, for 6 servings, this is about 85 cents per serving.

Over all, the cost is not that bad really for using canned items where state and if you can find them.

Shortcuts: Refried Beans, Salsa.

Inspired by Spend With Pennies and the link to this recipe is here.
United States.