Recipe Day: Leftover Chowder

Based on the classic "chips n' cheese" cycle, this recipe combines the leftovers which perpetually exist in uneven quantities in our fridge into something delicious.

Ingredients

• 1 Packet (1 oz) Onion Soup Mix, from the time you made Sour Cream and Onion dip in 2017 and the box contained 2 packets.
• 1 Box (about 20 oz) leftover Chicken Broth because slow cooker recipes never take exactly 1 box.
• 1 leftover Vegetable Bouillon cube, from the time in 2018 you were cooking meals for your vegetarian house guest.
• 2 teaspoons Garlic Powder


• 1 Packet (4 oz) Instant Mashed Potatoes
• 7 Stalks Celery (chopped), because the celery bags contain 8 stalks and every other recipe only requires 1.
• 1/2 old white onion (diced) that has continued growing in the fridge for the past three weeks


• 2 teaspoons flour
• 1/2 Box (about 4 oz) Heavy Whipping Cream or Half & Half, whichever is leftover from the last time you made gravy or a reduction.
• Whatever shredded cheddar cheese is left in your fridge.

Directions

1. Combine onion soup mix, broth, and garlic powder in slow cooker. Supplement with vegetable bouillon cube and cold water until slow cooker is 2/3 filled.
2. Add mashed potatoes, chopped celery, and diced onion to slow cooker.
3. Cook on HIGH for 4 hours to convert the celery into something you won't notice eating.
4. Combine flour and whipping cream in a small bowl. Stir thoroughly then add to slow cooker and stir.
5. Cook on LOW for 30 minutes.
6. Reduce slow cooker to KEEP WARM and stir in cheddar cheese until melted.

Delicious, and has the side effect of cleaning out your fridge!