Ever wondered what the difference is between a soup, a stew and a chowder?

A soup is usually made with stock or broth and can have vegetables, meat or fish as ingredients and is generally not very thick.

A chowder may have the same ingredients as a soup or even a stew, but is more chunky, creamy and thick. It is often prepared with milk or cream and thickened with broken crackers, biscuits, or a roux. A chowder is also usually made with fish and corn.

A stew is made by sweltering the ingredients in a covered pot.

You can do this the easy way or the easier way, both taste just as delicious.

5-6 cups FRESH corn (about 10 ears)
6 slices thick bacon, diced
1 LARGE Vidalia onion, chopped
1 LARGE red pepper, seeded and chopped
1 can HOT diced green chiles or jalapenos
FRESH ground sea salt and black pepper, to taste
1 teaspoon red chile flakes
2 1/2 cups rotisseries chicken pieces
1-2 cups homemade chicken broth
Juice and zest of 1 LARGE lime
1 cup heavy whipping cream

FRESH chopped cilantro
lime wedges
sliced jalapenos
chopped bell pepper

  • Cut corn from cobs, reserving corn juice as you go. You should have at least a cup of corn juice, preferably two. Add enough of the chicken broth to make it a total of 2 cups.
  • Add corn and juice to slow cooker.
  • In a large skillet, cook bacon pieces over medium heat until crisp. Remove with a slotted spoon to paper toweling to drain.
  • Reserve 2 tablespoons of bacon drippings and add onions and peppers, sauteing 3-4 minutes.
  • Add red pepper flakes, green chiles or jalapenos, FRESH ground sea salt and black pepper, stirring to blend.
  • Add to slow cooker, stirring into corn mixture.
  • Cook on low 3 1/2-4 hours until corn is tender and mixture has thickened slightly.
  • Stir in chicken pieces during the last half hour.
  • Stir in cream and lime juice.
  • Garnish with zest and desired toppings.

NOTE: If you are in a hurry this can all be done on the stove top, but I highly reccomend the slow cooker for a deeper flavor.


1-1 1/2 pounds boneless, skinless chicken thighs, tenders or breasts
1 LARGE shallot, halved and sliced
2-3 cloves garlic, minced
1 LARGE can diced green chiles, heat of choice, DRAINED
1 can ORIGINAL Rotel tomatoes DRAINED
1 can green chile verde sauce

FRESH ground sea salt and black pepper
1 tablespoon Kinders or Pampered Chef taco seasoning

sliced avocado
sliced limes
sour cream
shredded cheese

  • Pour Green Chile Verde sauce and the Rotel tomatoes into bottom of slow cooker.
  • Season chicken pieces with taco seasoning, FRESH ground sea salt and black pepper.
  • Arrange chicken pieces on top of tomatoes in a single layer if possible.
  • Sprinkle shallot and garlic on top of chicken pieces.
  • Pour chopped green chiles on top.
  • Cook for 6 hours on low or 3 hours on high.
  • Shred chicken into sauce, stirring to blend and coat the chicken pieces well.
  • Serve with warm tortillas and toppings of choice.


  • Depending on which cut of meat you’re using cooking time may vary.
  • For a gluten free version serve in large lettuce leaves.



This is THE perfect comfort food! Serve it over mashed potatoes, pasta noodles or your favorite roasted potatoes and veggies.

1½ pounds beef round roast, cut into small chunks
FRESH ground sea salt and black pepper
1 tablespoon unsalted butter
1 SMALL yellow onion, chopped
5-6 cloves garlic, minced
1 sprig FRESH thyme

  • Season beef roast with salt and pepper.
  • Melt butter in a skillet over medium-high heat, then add the beef. Allow it to sear for 4 minutes on each side to give it a nice caramelized coating.
  • Add the seared beef tips to slow cooker.
  • Top with onions, minced garlic, and thyme.

½ tablespoon unsalted butter
8 ounces white mushrooms sliced
1 pinch salt
1½ cups water
½ tablespoon beef base I use Better Than Bouillon

  • Reduce the skillet heat to medium and melt butter.
  • Add sliced mushrooms with a pinch of salt and stir to coat with the butter., sauteing for 5 minutes, until the mushrooms are soft. Stir occasionally, scraping up the brown bits from the bottom of the pan.
  • Add water and beef base to the skillet and stir to blend.
  • Add gravy mixture to the slow cooker with the beef tips.
  • Cover crockpot and cook on low for 5 hours, or on high for 2½ hours, until the beef is fork-tender. If you have time, cook it slow for 5-6 hours for even greater flavor.

1 tablespoon red wine
1 tablespoon cornstarch

  • Once the beef tips are done cooking, whisk together red wine and cornstarch until smooth.
  • Stir into the gravy.
  • Turn heat up to high and cook for 20 minutes to thicken the gravy.


  • A nice caramelized searing coat on the beef adds to the depth of flavor.
  • Beef base will give the gravy a deep rich flavor, however, you can also substitute beef stock (NOT beef broth) in place of the water/beef base combination for maximum flavor results.


There is almost no prep time for this recipe, it is so so versatile and the slow cooker actually does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. It’s one of our favorite weeknight recipes.


1.5 pounds chicken breast, boneless and skinless
2-3 cloves garlic, minced
1 can cream of chicken soup** (see notes)
¾ cup chicken stock
¼ cup Philadelphia cream cheese
¼ cup butter
1 packet Good Seasons Italian dressing mix
Prepared pasta, jasmine rice or mashed potatoes for serving
chopped herbs, for garnish

  • Spray the inside of the crockpot with non stick cooking spray.
  • Add the chicken breasts in a single layer if possible.
  • Soften the butter and cream cheese in the microwave for 30 seconds at a time until melted enough to stir together smoothly.
  • Whisk in the undiluted cream of chicken soup, Italian dressing mix, minced garlic and chicken stock until well mixed.
  • Pour over the chicken breasts.
  • Turn chicken breast to coat in sauce.
  • Cover and cook on low for 6 to 8 hours.
  • Shred chicken into sauce using 2 forks.
  • Serve the chicken over pasta, jasmine rice or mashed potatoes


  • Cream of just about any flavor (celery, nacho cheese, mushroom, etc…) works with this recipe.
  • You can substitute white wine for the chicken broth.
  • You can also substitute a flavored cream cheese.


3/4 pound chuck steak, cut into bite sized pieces
FRESH ground sea salt & black pepper
1/2 teaspoon sweet paprika
1/4 cup + 2 tablespoons WONDRA flour
1/3 cup chopped onion
1 tablespoon avocado oil
1/2 cup water
1 tablespoon Worcestershire sauce
1 heaping tablespoon brown sugar
2 tablespoons QUALITY tomato paste
1/2 cup beef stock
1 cup uncooked egg noodles
FRESH chopped parsley for garnish

  • Spray slow cooker insert with non-stick cooking spray.
  • Heat oil in large skillet.
  • Generously season meat with FRESH ground sea salt and black pepper.
  • Place 1/4 cup flour in large ziploc bag.
  • Add beef pieces and shake to coat. Shake off excess flour as you add the pieces to the hot oil.
  • Sear beef QUICKLY, but do not cook through.
  • Transfer beef pieces to slow cooker.
  • Add onions to oil and saute until translucent.
  • In a small bowl whisk together the beef stock, brown sugar, Worcestershire sauce and paprika.
  • Cook on low 4-5 hours.


  • Whisk together the water and flour until smooth.
  • Stir into meat mixture.
  • Re-cover and cook 30 minutes more or until thickened.
  • While mixture is thickening prepare noodles per package instructions.
  • Serve over prepared noodles.



1/2 cup light brown sugar, packed
1/2 cup SIR KENSINGTON ketchup*
1/4 cup Bragg’s liquid aminos
1-3 tablespoon red chile paste (I used Gourmet Garden)
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper
3 pounds boneless thick cut (1-1 1/2 inches) pork chops
1/4 cup cornstarch
1/4 cup water

  • Add brown sugar, ketchup, liquid aminos, chile paste, garlic, salt and pepper (except pork chops and corn starch) in a 6-quart slow cooker.
  • Stir to combine.
  • Add pork chops, tossing to coat with the sauce.
  • Cook on low 3-4 hours.
  • Combine equal amounts cornstarch and water in a mason jar. Close the lid, to seal the jar. Shake until well blended and then shake again to create a slurry.
  • Add the slurry to the slow cooker.
  • Stir and cover, cook 1 more hour.
  • Check for doneness. If the pork chops need longer let them cook until tender and done.


  • SIR KENSINGTON Ketchup is a much lower sugar ketchup that is a cross between a regular ketchup and cocktail sauce – more of a kick 😀
  • Add chili paste according to your desired heat level. If you prefer it more mild add less, or omit it altogether.
  • Cook times DO vary based on your slow cooker and the thickness of your pork chops. You can also substitute thinner chops or chicken breasts, but you need to seriously alter your cooking times.


1 tablespoon avocado oil
FRESH ground sea salt and black pepper, to taste
2 pound pork loin, cut into large chunks
3-4 LARGE garlic cloves, minced
1 large yellow onion, diced
8 ounces taco sauce
8 ounce chopped green chilies
1 can ROTEL original fire roasted tomatoes with green chiles
2 teaspoons cumin
1 bunch green onions, chopped or sliced thin (reserve some for garnish)
1 can Bush’s black beans, rinsed and drained
1 can S&W Cattle beans, rinsed and drained
1/2 cup FRESH chopped Cilantro + a few sprigs for garnish
sour cream, for garnish
shredded cheese, for garnish
GRANDMA Ware’s skillet corn bread

  • Heat oil in skillet.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Add pork pieces to skillet and sear on all sides.
  • Transfer pork pieces to slow cooker.
  • Add onions to skillet and saute’ until softened.
  • Add garlic, green chiles, taco sauce, cumin, 1/2 cup chopped cilantro, ROTEL tomatoes and most of the green onions to the skillet, blending well and cooking until fragrant. Add to slow cooker and stir well with pork pieces.
  • Cook on HIGH 90 minutes.
  • Lower to LOW and cook 6 hours more until pork is tender.
  • Add beans and cook another 30 minutes.
    Serve with a dollop of sour cream, fresh chopped cilantro, chopped green onions and shredded cheese PLUS your favorite corn bread!

SWEET & SOUR ROAST (slow cooker)

2-3 pound chuck roast
1/2 cup pickle juice or apple cider vinegar
3 tablespoons brown sugar
2 teaspoons FRESH ground salt
1 tablespoon Worcestershire sauce
1/2 cup beef broth
1/2 cup water
1 1/2 pounds small red potatoes, halved
1 small bag baby carrots

  • Place potatoes and carrots in bottom of slow cooker.
  • Heat butter in skillet over medium high heat.
  • Sear roast on both sides.
  • Lay roast over potatoes and carrots.
  • Whisk together remaining ingredients.
  • Pour over roast.
  • Cover and cook on low 6-8 hours until fork tender.

NOTE:  This recipe easily converts to cast iron baking if you so choose. 😀



1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.



2 tablespoons butter
1 tablespoon avocado oil
2 pounds boneless, skinless chicken breasts
3 carrots, peeled and cut into 1/2 slices
2 stalks celery, chopped
1 LARGE shallot, sliced thin
3-4 cloves garlic, minced
1 tablespoon FRESH chopped thyme
5 cups chicken broth
1/4 cup flour
1 cup half and half, at room temperature
2 tablespoons cream sherry
FRESH ground sea salt and black pepper

  • Melt butter and oil in a large skillet.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken pieces on each side.
  • Transfer chicken to slow cooker.
  • Arrange carrots, celery, shallots and garlic over chicken breasts.
  • Pour chicken broth over everything.
  • Cook on low 3 hours.
  • Remove chicken pieces and shred with 2 forks.
  • In a medium bowl combine the flour with the half and half.
  • Stir half and half mixture into the crockpot.
  • Recover and increase heat to high.
  • Return chicken to slow cooker.
  • Stir in sherry and thyme.
  • Recover and cook 15-20 minutes while preparing the dumplings.

1 1/8 cup all purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
FRESH ground sea salt & black pepper
3 tablespoons butter, melted, but cooled
1/3 cup buttermilk, at room temperature
2 tablespoons FRESH minced parsley

  • Whisk together the flour, cornmeal, baking soda, baking powder and black pepper.
  • Stir in melted butter, buttermilk and parsley.
  • Season with salt as necessary.
  • Drop dumplings rustically by tablespoons in a ring around the slow cooker.
  • Recover and cook on high another 20-30 minutes or until the dumplings are fluffy and fully cooked through.
  • Break apart dumplings gently and stir chicken before serving.


16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.


Chasseur means “hunter” in French. Cacciatore means “hunter” in Italian. So let’s just cut to the chase and call it Hunter chicken.

French hunter’s chicken is prepared using chicken that is pan seared crisp and a chasseur sauce consisting of tomatoes, mushrooms, onions, white wine, brandy and tarragon. Prior to pan searing, the chicken can be dredged in flour (I use a fine WONDRA flour). Tomato ingredients can include diced tomatoes, canned crushed tomatoes and tomato paste. Other ingredients often include shallots, olive oil, chicken stock, vermouth, tarragon, thyme and marjoram. Chasseur sauce is traditionally prepared using a SLOW simmer to reduce the sauce and thicken it. Often parsley and croutons are used as garnishes. This recipe is also better as leftovers when the sauce has sat and the flavors have fully blended.

Italian hunter’s chicken is prepared using chicken pieces that are first lightly fried and then braised in the sauce. Italian cacciatore is sometimes made with rabbit or salami instead of chicken. The sauce is made with olive oil, onions, herbs, canned peeled tomatoes, bell peppers, garlic and wine. Carrots are often used to add sweetness. Garnish for the cacciatore are often olives, croutons and Parmesan cheese. After the vegetable are sautéed and the broth added to create the sauce, the chicken is returned to the pan, the heat reduced to a SLOW simmer, covered and braised for a couple hours.

In this updated version you can get the same flavor using a slow cooker, making it a weeknight possibility instead of an all day chore.

4-6 chicken breasts
1/2 cup white wine
1 tablespoon QUALITY tomato paste
1 cup chicken bone broth
1/2 teaspoon red pepper flakes
FRESH ground sea salt and black pepper
6 cloves garlic, minced
8 ounces mushrooms, sliced
1 1/2 cups baby carrots, halved or quartered depending on size
1 SMALL Vidalia onion, chopped
28 ounce can whole tomatoes, drained and then rustic chopped or crushed
1/4 cup WONDRA flour

  • Whisk together the wine, bone broth, tomato paste, red pepper flakes, garlic, onions, carrots, salt and pepper.
  • Add to slow cooker.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken pieces with flour.
  • Nestle chicken pieces into tomatoes.
  • Sprinkle any remaining flour evenly over top.
  • Scatter mushrooms over top.
  • Cover and cook on low 5-6 hours.
  • Serve with desired garnishes

3/4 cup pimiento stuffed green olives
Parmesan cheese
Crusty bread pieces