Veggie Potato Chowder for Slow Cooker
Try this Veggie Potato Chowder for Slow Cooker recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 8
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
slow cooker
pescatarian
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup flour
- 1 cup frozen peas thawed
- 1 teaspoon dried thyme
- 1/4 cup butter cubed
- 1 medium sweet onion diced
- 1 1/2 cups half-and-half cream
- 1/4 teaspoon marjoram
- 2 medium carrots thinly sliced
- 6 medium potatoes cubed (i used yukon and white potato mix)
- 3 (14 1/2 ounce) cans low sodium vegetable broth
- 1 -2 garlic clove minced
- cheddar cheese shredded (optional for topping bowl)
- Carbohydrate 13.5675830264537 g
- Cholesterol 31.9015625140751 mg
- Fat 11.071270012385 g
- Fiber 1.59020194585511 g
- Protein 2.75215455640992 g
- Saturated Fat 6.88334144422918 g
- Serving Size 1 1 3 quarts Units US (130g)
- Sodium 91.2938373553126 mg
- Sugar 11.9773810805986 g
- Trans Fat 0.736521695738365 g
- Calories 160 calories
In a 5 quart slow cooker, combine all ingredients but the 1/4 cup flour, half-half cream, peas and cheese. Cover and cook on LOW for 5-6 hours or until veggies are tender. In a small bowl, combine the flour and cream until smooth then slowly add to the slow cooker. Stir in peas and cover and cook on HIGH for 30 minutes or until slightly thickened. Top each serving with some shredded cheese if desired.
