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:

  1. Combine potatoes, onion, broth, and cream of chicken soup in your crockpot.
  2. Cover and cook on low 8-10 hours (or until potatoes are tender).
  3. Add cream cheese and blend. Season to taste.
  4. Top with bacon and chives before serving.

For a variation, add corn or shrimp to this basic recipe. Enjoy!