Hey friend,
Some of you already know this about me… but if I’m going to eat the calories, the calories better taste amazing. I am a total food snob in that way. I want simple, nourishing meals that feel cozy, grounding, and delicious, without turning my kitchen into a war zone.
So whenever I find a meal I can prep in under fifteen minutes — with no giant mess, no complicated steps, and maximum flavor — I am all in.
And this week I’ve been thinking a lot about how taking the time to prepare a meal, even a very simple one, can calm a dysregulated nervous system in ways we don’t always realize.
Cooking slows you down.
Cooking brings you into the present moment.
Cooking gives your senses something safe to land in.
I’ve been learning more about how our bodies respond to these everyday sensory experiences, and it turns out there is real scientific truth behind this. Cooking is naturally grounding.
When you chop, stir, smell, taste… your brain steps out of survival mode and into the present. Rhythmic movements activate the parasympathetic system. Warm food signals safety. And savoring a bite literally tells your body, We are safe enough to pause.
No wonder the foods we call “comfort foods” actually do comfort us. There is chemistry behind it.
So today I want to share one of my favorite winter meals. It’s cozy. It’s soothing. And the smoked paprika? It’s the secret ingredient that makes this shine. Truly. Do not skip it unless chaos is the theme of your day.
Here’s the recipe.
Crockpot Ham Potato Corn Chowder
Ingredients
3 cups diced potatoes (Yukon gold or russet)
1 ½ cups cooked ham, diced
1 cup frozen corn
1 small onion, finely diced
2 ribs celery, chopped
2 carrots, chopped
3 cups chicken broth
1 tsp garlic powder
½ tsp dried parsley
½ tsp smoked paprika (the magic ingredient)
1 to 2 bay leaves
Salt and pepper to taste
2 tbsp butter
2 tbsp flour
1 ½ cups milk (or half-and-half for creamier)
Optional add-ins
1 cup shredded cheddar
1 can creamed corn
Green onions or parsley on top
Instructions
Prep the base
Add potatoes, ham, corn, onion, celery, carrots, broth, garlic powder, parsley, smoked paprika, bay leaves, salt, and pepper into your slow cooker. Stir.
Cook
Low 6–7 hours or High 3–4 hours, until potatoes are tender.
Make the creamy thickener
In a saucepan, melt butter. Whisk in flour to form a roux. Slowly whisk in milk until smooth and slightly thickened.
Finish the chowder
Pour the creamy mixture into the crockpot. Stir well.
Cook another 15–20 minutes until the chowder thickens.
Optional: Stir in cheddar until melted.
Serve
Top with green onions, extra pepper, or a sprinkle of cheese.
If you try this recipe, let me know! Did you try it as is, or make any incredible additions? I'd love to hear all about it!
With warmth,
Kimberlie