Slow-Cooked Chowder
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 Dakota12 ServingsPrep: 10 min. Cook: 6 hours
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).
Nutrition 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.