Veggie Potato Chowder for Slow Cooker

Chowder is a type of soup that originated in the fishing villages of France and is now popular in many countries, especially in the United States.

This is vegetarian and gluten free recipe. Dish can be prepared in 255 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Veggie Potato Chowder for Slow Cooker

Cooking Method: Slow cooking Cuisine: American Courses: Lunch, Main Course, Soup Recipe Keys: Gluten Free Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 240 min Total Time 4 hrs 15 mins

Servings: 6 Calories: 1800

Best Season: Suitable throughout the year

Ingredients

Servings

• 500 gram Potatoes
• 200 gram Carrots
• 200 gram Celery
• 150 gram Onion
• 2 clove Garlic
• 4 cup Vegetable broth
• 2 cup Milk
• 2 tablespoon Cornstarch
• 100 gram Cheddar cheese
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Dried thyme
• 1 piece Bay leaf
• 2 tablespoon Fresh parsley

Instructions

1. Peel and chop the potatoes, carrots, celery, onion, and garlic.
2. In a slow cooker, combine the chopped vegetables, vegetable broth, salt, black pepper, dried thyme, and bay leaf.
3. Cook on low heat for 4 hours or until the vegetables are tender.
4. In a separate bowl, whisk together milk and cornstarch until smooth.
5. Stir the milk mixture into the slow cooker and cook for an additional 30 minutes.
6. Remove the bay leaf and stir in the cheddar cheese until melted.
7. Serve the chowder hot, garnished with fresh parsley.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 40g14%

Sugars 7g

Protein 8g16%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.