Slow Cooker Mussaman Curry

• 2 potatoes, cut into large chunks
• 1 small onion, coarsely chopped
• 2 tablespoons butter
• 1 1/4 pounds beef chuck, cut into 1-inch cubes
• 3 cloves garlic, minced
• 1 (14 ounce) can coconut milk
• 1/4 cup peanut butter
• 3 tablespoons curry powder
• 3 tablespoons Thai fish sauce
• 3 tablespoons brown sugar
• 2 cups beef broth
• 1/2 cup unsalted, dry-roasted peanuts
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• Place the potatoes and onion in a slow cooker.
• Melt the butter in a skillet over medium-high heat. Cook the beef and garlic together in the melted butter until the beef is browned on all sides. Transfer the beef and garlic to the slow cooker while keeping the beef drippings in the skillet.Return the skillet to the medium-high heat. Stir the coconut milk, peanut butter, and curry powder into the reserved beef drippings; cook and stir until the peanut butter melts. Pour the coconut milk mixture into the slow cooker. Turn the slow cooker on to Low; stir the fish sauce, brown sugar, and beef broth into the slow cooker.Cook on Low until the beef is fork-tender, 4 to 6 hours. Stir the peanuts into the curry about 30 minutes before serving.

Tangy Crockpot Corn Chowder

• 2 (12 ounce) cans whole kernel corn
• 3 cups vegetable broth
• 3 potatoes, diced
• 1 large onion, diced
• 1 clove garlic, minced
• 2 red chile peppers, minced
• 1 tablespoon chili powder
• 2 teaspoons salt
• 1 tablespoon parsley flakes
• black pepper to taste
• 1 3/4 cups soy milk
• 1/4 cup margarine
• 1 lime, juiced
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• Place the corn, vegetable broth, potatoes, onion, garlic, red chile peppers, chili powder, salt, parsley, and black pepper in a slow cooker; cover. Cook on Low for 7 hours.
• Pour the vegetable mixture into a blender, filling the pitcher no more than halfway full. Hold the lid of the blender with a folded kitchen towel and carefully start the blender using a few quick pulses before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Alternately, you can use a stick blender and puree the mixture in the cooking pot. Once everything has been pureed, return it to the slow cooker. Stir the soy milk and margarine to the mixture; cook on Low for 1 hour more. Add the lime juice to serve.