This traditional corn chowder is cooked in a crockpot and has a kick to it. My family enjoys a little spice, and this definitely delivers. It is possible to exclude the spicy ingredients and still have a fantastic chowder, of course. Create your own version by experimenting with the tastes.
| Prep Time: | 30 mins |
| Cook Time: | 10 mins |
| Additional Time: | 9 days |
| Total Time: | 9 days 40 mins |
| Servings: | 120 |
| Yield: | 4 cups of starter |
Ingredients
- 1 (.25 ounce) package active dry yeast
- ¼ cup warm water (110 degrees F/45 degrees C)
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 cup low-fat milk
- 1 cup white whole wheat flour
- 1 cup white sugar
- 1 cup low-fat milk
- ½ cup all-purpose flour
- ½ cup whole wheat flour
- 1 cup white sugar
- 1 cup low-fat milk
Instructions
- Dissolve yeast in water in a small bowl. Let stand 10 minutes. Combine 1 cup all-purpose flour and 1 cup sugar in a 2-quart container. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.
- On days 2 through 4: Stir starter with a spoon. Day 5: Stir in 1 cup white whole wheat flour, 1 cup sugar and 1 cup milk. Days 6 through 9: Stir only.
- Day 10: Stir in 1/2 cup each all-purpose and white whole wheat flour, 1 cup sugar, and 1 cup milk. Remove 1 cup to make your first bread, give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).
- Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later. use. Frozen starter will take at least 3 hours at room temperature to thaw before using.
- This recipe is a healthier version of
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Reviews
This starter made delicious healthier bread. For the bread, I omitted pudding mix, used half white and half white whole wheat flour, 3/4 cup sugar, and 1/3 cup each applesauce and canola oil. We loved it! I made half of the batter plain and the other half added apples and walnuts. I feel better with less sugar and oil and a bit of whole grain. Yum! I froze 3 bags, baked with one, and have one on my counter again to love for 9 more days.