Slow-Cooked Chowder Recipe

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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
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES:12 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Cook: 6 hours
MAKES: 12 servings


  • 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

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.


  1. 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).
Originally published as Slow-Cooked Chowder in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p78

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Reviewed Apr. 8, 2010

"This was in your vegetarian slow cooker menus. It's not vegetarian with chicken bouillon!!! Please correct this."

Reviewed Jan. 1, 2009

"This was a good soup but I was looking for a chowder (thicker/creamier). If I were to make this again, I would add chicken or turkey & more carrots or other vegetables."

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