Winter Recipe: Crock-Pot Potato Chowder
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Baby, it’s cold outside! And what could be better this weekend than smelling the slow simmering of a delicious, filling chowder? Start it in the morning and you’ll be famished by dinner!
You can make a vegetarian version by using cream of celery soup instead of cream of chicken, and omitting the bacon.
What you need:
- 8 cups diced potatoes (we like red-skinned, but choose your own favorites)
- 1/3 cup onion, chopped
- 3 (14 ½-ounce) cans chicken broth
- 1 (10 ¾-ounce) can condensed cream of chicken soup
- 1 (8-ounce) package cream cheese, cubed, softened
- 1/2 lb bacon, cooked and crumbled
- chives
How to do it:
- Combine potatoes, onion, broth, and cream of chicken soup in your crockpot.
- Cover and cook on low 8-10 hours (or until potatoes are tender).
- Add cream cheese and blend. Season to taste.
- Top with bacon and chives before serving.
For a variation, add corn or shrimp to this basic recipe. Enjoy!