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Slow-Cooked Chowder

 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 Dakota
12 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).
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.