Monday, March 27, 2017

Crock Pot Southwest Chowder with Farmers Pantry Cornbread Crisps

It has been a crazy couple of months around here but no matter how busy you get you can always dump some food in the crock pot and enjoy a great soup recipe later.  Today I'm sharing a recipe for Crock Pot Southwest Chowder.  And what goes better with the flavors of the southwest than cornbread.  So I'm also sharing about Farmer's Pantry Cornbread Crisps.  Sprinkle a few on top of your soup and you will have one tasty meal for this chilly spring nights.  
Available now at WalMart stores in Indiana, Farmer's Pantry Cornbread Crisps come in three varieties: Honey Butter, Jalapeno, and Original.  They come in full size bags or snack size bags and this mom likes them because they are made using real corn in a nut free facility.  Perfect bite sized treats that are baked and not fried.  Enjoy on their own or garnish in a bowl of your favorite soup.
And now for the recipe:

1 lb. pork sausage, browned
1 can diced tomatoes
4 cups chicken broth
1 can corn
1 can black beans, rinsed and drained
1 T. onion flakes
1 T. taco seasoning

1.) In a crock pot combine all ingredients.
2.) Cover and cook on low 8 hours or high 4 hours.
Serves 6

Please note Farmers Pantry did supply me with product samples for this blog post, but all opinions and photos are my own.

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