Terri,

Whenever I want to hold chowder of any sort I place my stockpot over another larger stock pot filled with very hot water. That keeps the chowder warm enough to avoid bacteria but not so warm to curdle...think jumbo, humongeous double boiler. I replenish the hot water, as needed. I'd be concerned that today's slow cookers might not have a low enough setting?

/tricia

I won't be there..so that's the problem..I guess I'll have pick something else. DURN it...I wanted to give them something others wouldn't even think about.

Hey Terri

if you want to stick with the salmon theme, the recipe I posted on the Pot Luck thread might work for you. I've never kept it in a crock pot, but I have kept it on a warming tray (and it reheats well in the microwave without breaking)

I doubled the recipe for about 1 lb pasta.

Smoked Salmon Vodka Cream Sauce

INGREDIENTS:
1 tablespoon butter
1 tablespoon finely diced onion
¼ - ½ cup diced smoked salmon
2 fluid ounces vodka
½ cup heavy whipping cream
¼ - ½ cup marinara
salt to taste
ground black pepper to taste
1/8 tablespoon red pepper flakes (optional)

DIRECTIONS:
1. In a large saucepan saute butter and onion. When translucent, add the smoked salmon. When heated through, pull saucepan away from heat source and add the Vodka.
2. When the Vodka has burned off, return the sauce to heat source and mix in the heavy cream. When the cream has come to a boil, add the marinara.
3. Season sauce with salt, pepper and chile pepper. Reduce sauce to desired consistency; serve.

Terri this chowder of Woodie's is delicious and holds well in a Crockpot. I served it along with Cheddar Cheese and Chipolte Biscuits. Both were a huge hit.

Mexican Chicken Corn Chowder (From Woodie)

1-1/2 lb. boneless skinless chicken breasts
1/2 Cup chopped onion
1 to 2 garlic cloves, minced
3 Tbl butter
1 Cup Good Chicken Broth
1 Tsp ground cumin
2 Cup half-and-half cream
2 Cup (8 oz.) shredded Monterey Jack or Cheddar cheese
1 Can (16 oz.) cream-style corn
1 Can (16 oz.) regular corn
1 Can (4 oz.) chopped green chilies undrained
1 Tsp hot pepper sauce (I use more)
2 medium tomatoes chopped
Fresh cilantro or parsley optional

Cut chicken into small, bite-sized pieces.
In a Dutch oven, brown chicken, onion and garlic in butter until chicken is no longer pink.
Add to pan along with cumin; bring to a boil.
Reduce heat, cover and simmer for 5 minutes.
Add next 5 ingredients. Cook and stir over low heat until cheese is melted. Stir in tomato.
Serve immediately; garnish with cilantro if desired.

NOTE: original recipe called for 2 bouillon cubes dissolved in 1 cup hot water

NOTE: Made the day ahead for Doug's birthday. Holds well

Cornmeal Biscuits With Cheddar And Chipotle (Bon Appetit via Alexa)

1 Tbl unsalted butter
¾ Cup (packed) scallions
1 ½ Cup all purpose flour
½ Cup yellow cornmeal
2 Tbl sugar
2 ½ Tsp baking powder
¾ Tsp Kosher salt
½ Tsp baking soda
½ Cup chilled unsalted butter cut into ½ inch cubes
1 ½ Cup (packed) coarsely grated extra sharp cheddar cheese
1 lg egg¾ Cup
I(about) buttermilk
1 Tbl finely minced canned chipotle in Adobo
1 egg beaten with 1 tbsp heavy cream(glaze)

Position rack in center of the oven. Preheat to 425 F. Melt 1 tbsp butter in skillet over med heat. Add green onions and saute 2 min to soften slightly. Remove from heat.

Blend flour, cornmeal, sugar, baking powder, salt and baking soda in processor. Add ½ cup butter, cut in using on/off turns until mixture resembles coarse meal. Add cheese and chipolte ; cut in using on/off turns. Transfer flour mixture to large bowl.

Whisk 1 egg in glass measuring cup. Add enough buttermilk to egg to make 1 cup. Stir in green onion. Make well in center of dry ingredients. Pour buttermilk mixture into well, mix until evenly moistened. NOTE: I never have needed the full cup

Turn dough onto generously floured surface. Knead gently just until dough holds together, about 10 turns. Pat out on generously floured surface to ¾ inch thick round. Using a 3 inch cutter, cut out biscuits. Transfer to ungreased baking sheet spacing 1 inch apart. Gather dough and pat into ¾ inch thick round, cut into remaining biscuits. Brush tops with glaze.

Bake until golden and tester inserted in center comes out clean and they feel firm, about 18 minutes. Cool on rack 5 minutes. Serve warm.

Alexa, thank you for that recipe. It looks really simple.
But I don't know how a vodka pasta recipe will fit the theme this time around. Especially for teachers lunch in the middle of the day. lol although some days I'm sure a shot of vodka would be welcomed. LOL

Sharon, Thanks! I'll use the base liquid ingredients and then go from there with the potato, salmon and corn. I might even make the biscuits, although there was plans in the work for sandwiches or rolls or something.