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Slow-Cooked Chowder Recipe

The hectic holidays often leave little time for cooking. That's why this slow cooker recipe is a favorite. I just combine the ingredients, flip a switch and forget it! —Pam Leonard, Aberdeen, South Dakota

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Slow-Cooked Chowder Recipe

Prep: 10 min. Cook: 6 hours

Yield: 12 Servings

10 360 370

Ingredients

5 cups water
5 teaspoons chicken bouillon granules
8 medium potatoes, cubed
2 medium onions, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup butter, cubed
1 teaspoon salt
1/4 teaspoon pepper
1 can (12 ounces) evaporated milk
1 tablespoon minced fresh parsley

Directions

In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).

Nutritional Facts 1 serving (1 cup) equals 197 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.

Originally published as Slow-Cooked Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78

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