Sausage Potato Chowder for Garlic Lovers

[Guest guest]

I agree with Shawn that recipes calling for 1 or 2 cloves of garlic are

geared towards wimps with overly sensitive tastebuds! Here's a crockpot

recipe I made Christmas Eve that uses an ENTIRE HEAD of garlic (do not be

afraid--it is roasted first thus making it a bit milder). If you use soy

milk instead of half and half and omit the cheese it's pretty darn healthy

and low fat too.

 

Take a head of garlic and remove excess papery skin. Cut the top of the

head to expose the tips of the majority of the cloves. Spray with cooking

spray or brush with olive oil. If you have a garlic roaster, place it

inside and roast in the oven at 350 degrees for 1/2 hour. If you don't have

a garlic roaster you can wrap it in aluminum foil.

 

The Chowder:

 

*1/2 of an onion, chopped

*6 cups vegetarian " chicken " broth or vegetable broth

*4 medium to small potatoes, chopped into 1/2 inch cubes

*1 cup corn kernels

*1/2 teaspoon dried rosemary

*1 teaspoon dried rubbed sage

*2 vegetarian " sausages " chopped (I use Boca brand, but you could use

another brand, or 1 cup Morningstar Farms Sausage Crumbles--or even omit the

" sausage " for a very good potato chowder)

*The cloves of the head of roasted garlic, removed from skins and roughly

chopped

*1/2 cup half and half or vanilla soy milk (trust me the sweetness of

vanilla soy milk is good here)

*1/2 cup shredded cheese (optional)

*salt and pepper to taste

 

Place all ingredients in the crockpot except for the half & half and the

cheese. Cook on high for 2-3 hours until potatoes are soft, or on low for

7-9 hours until potatoes are soft. Before serving stir in the half & half

and the cheese and stir to ensure cheese is melted. Salt and pepper to

taste.

[Guest guest]

Good goddess, this sounds divine. I will definately have to try this

roasted

garlic chowder soon. Thanks for sharing it.

 

~ P_T ~

 

It is a very rare church indeed that encourages its members to think

for

themselves in religious matters, or even tolerates this, and in most

of them

the clergy are quite ready to lay down the law in other fields too.

~ Anne Roe

~~~~*~~~~*~~~~*~~~~*~~~~*~~~~~~~~~~~~~~~~~~~~~~~~~>

 

, Maija.Ray@W... wrote:

> I agree with Shawn that recipes calling for 1 or 2 cloves of garlic

are

> geared towards wimps with overly sensitive tastebuds! Here's a

crockpot

> recipe I made Christmas Eve that uses an ENTIRE HEAD of garlic (do

not be

> afraid--it is roasted first thus making it a bit milder). If you

use soy

> milk instead of half and half and omit the cheese it's pretty darn

healthy

> and low fat too.

>

> Take a head of garlic and remove excess papery skin. Cut the top

of the

> head to expose the tips of the majority of the cloves. Spray with

cooking

> spray or brush with olive oil. If you have a garlic roaster, place

it

> inside and roast in the oven at 350 degrees for 1/2 hour. If you

don't have

> a garlic roaster you can wrap it in aluminum foil.

>

> The Chowder:

>

> *1/2 of an onion, chopped

> *6 cups vegetarian " chicken " broth or vegetable broth

> *4 medium to small potatoes, chopped into 1/2 inch cubes

> *1 cup corn kernels

> *1/2 teaspoon dried rosemary

> *1 teaspoon dried rubbed sage

> *2 vegetarian " sausages " chopped (I use Boca brand, but you could

use

> another brand, or 1 cup Morningstar Farms Sausage Crumbles--or even

omit the

> " sausage " for a very good potato chowder)

> *The cloves of the head of roasted garlic, removed from skins and

roughly

> chopped

> *1/2 cup half and half or vanilla soy milk (trust me the sweetness

of

> vanilla soy milk is good here)

> *1/2 cup shredded cheese (optional)

> *salt and pepper to taste

>

> Place all ingredients in the crockpot except for the half & half

and the

> cheese. Cook on high for 2-3 hours until potatoes are soft, or on

low for

> 7-9 hours until potatoes are soft. Before serving stir in the half

& half

> and the cheese and stir to ensure cheese is melted. Salt and

pepper to

> taste.

[Guest guest]

Maija, I agree with ~ P_T ~ , your recipe sounds fantastic. This is

definitely a keeper. Thanks much. Oh and roasted garlic is so great. I

think garlic and chile peppers act heroically in many recipes. Last night I

made some pico de gallo (chopped onion, tamaters, cilantro, jalps, garlic

and a lil lemon juice and salt/pepper) with lots 'o jalps and garlic.

Endorphin rush party time! Oh and btw, here is a garlic roasting method

that I have used that worked well for me.

 

Preheat oven to 350°F. Place 16 large garlic cloves, unpeeled in a small

baking dish. Drizzle 2 tablespoons oil over. Cover and bake garlic until

tender, about 20 minutes. Uncover; bake until garlic is golden brown, about

10 minutes longer. Cool. Peel garlic.

 

Cheers,

Shawn

 

 

" If, at first, you do succeed, try to hide your astonishment. "

" If, at first, you don't succeed, destroy all evidence that you tried. "

 

" The last four letters in " American " spell out " I Can " . "

 

" Everything's ok in the end, if it's not ok, it's not the end. "

 

 

 

 

 

----Original Message Follows----

Maija.Ray

 

 

" Sausage " Potato Chowder for Garlic Lovers

Tue, 31 Dec 2002 08:45:47 -0600

 

I agree with Shawn that recipes calling for 1 or 2 cloves of garlic are

geared towards wimps with overly sensitive tastebuds! Here's a crockpot

recipe I made Christmas Eve that uses an ENTIRE HEAD of garlic (do not be

afraid--it is roasted first thus making it a bit milder). If you use soy

milk instead of half and half and omit the cheese it's pretty darn healthy

and low fat too.

 

Take a head of garlic and remove excess papery skin. Cut the top of the

head to expose the tips of the majority of the cloves. Spray with cooking

spray or brush with olive oil. If you have a garlic roaster, place it

inside and roast in the oven at 350 degrees for 1/2 hour. If you don't have

a garlic roaster you can wrap it in aluminum foil.

 

The Chowder:

 

*1/2 of an onion, chopped

*6 cups vegetarian " chicken " broth or vegetable broth

*4 medium to small potatoes, chopped into 1/2 inch cubes

*1 cup corn kernels

*1/2 teaspoon dried rosemary

*1 teaspoon dried rubbed sage

*2 vegetarian " sausages " chopped (I use Boca brand, but you could use

another brand, or 1 cup Morningstar Farms Sausage Crumbles--or even omit the

" sausage " for a very good potato chowder)

*The cloves of the head of roasted garlic, removed from skins and roughly

chopped

*1/2 cup half and half or vanilla soy milk (trust me the sweetness of

vanilla soy milk is good here)

*1/2 cup shredded cheese (optional)

*salt and pepper to taste

 

Place all ingredients in the crockpot except for the half & half and the

cheese. Cook on high for 2-3 hours until potatoes are soft, or on low for

7-9 hours until potatoes are soft. Before serving stir in the half & half

and the cheese and stir to ensure cheese is melted. Salt and pepper to

taste.

 

 

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[Guest guest]

This sounds like a fun recipe - I'll print it out and try it soon ;=)

Thanks! What a kindness to share all your good recipes.

best,

pat (in London, Ontario)

 

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