Cheesy Tavern Soup
Olive oil
½cup celery, chopped
½cup carrots, chopped
½cup green peppers, chopped
½cup onion, chopped
64 ounces chicken broth
4 tablespoons butter
2 teaspoons salt
2 teaspoons pepper
2 cans beer (room temperature) ½ cup flour
4 cups grated cheddar cheese
1.Coat bottom of One PotTM stoneware with olive oil and place on stovetop set to MEDIUM heat. Sauté celery, carrots, onions, and peppers until tender.
2.Add remaining ingredients (except flour and cheese) into One PotTM stoneware and place One PotTM stoneware in the slow cooker heating base. Cover and cook on LOW for 6 hours or on HIGH for
3.Dissolve flour in a small amount of water and add to soup, stirring in well.
4.Top with grated cheese and place in preheated broiler, uncovered, for
Serves 8
Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.
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Roasted Corn and Red Pepper Chowder
Olive oil
2 cups fresh corn kernels (you may substitute frozen, thawed corn, if desired)
1 red bell pepper, cored, seeded and diced
2 green onions, sliced
4 cups chicken broth
2 baking potatoes, peeled and diced
1 teaspoon salt
½teaspoon freshly ground black pepper 1
2 tablespoons flat leaf parsley, minced
1.Coat the bottom of the One PotTM stoneware with olive oil and place on stovetop set to MEDIUM heat. Add the corn, red pepper and onions sauté the vegetables until they are tender and lightly browned, about
2.Transfer the One PotTM stoneware to the slow cooker heating base. Add the green onions, broth, potatoes, salt, and pepper, and stir to combine. Cover and cook on LOW for
3.Thirty minutes prior to serving, add the milk and blend well. Garnish with parsley to serve.
Serves 4
Note: The recipes included in this instruction book must always be used with One PotTM stoneware. When using an electric stovetop, the heat diffuser must be used with One PotTM stoneware.
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