This potato chowder recipe is from my sister-in-law, Melissa. You can make this vegetarian by going with vegetable broth and cream of mushroom soup.
8 c potato, diced
1 small onion, chopped
4 c chicken broth (or use water and chicken bouillon granules)
1 (10 oz) can cream of chicken soup
garlic powder, salt, pepper
1 (8 oz) pkg cream cheese, softened and cubed
optional toppings:
bacon bits
sliced green onions
grated cheese
French's fried onions
croutons
fresh cracked pepper
etc
4 rolls
broccoli florets
cauliflower florets
In a greased crockpot, combine potatoes, onion, broth, soup, and seasonings to taste. Cook on low 8-10 hours, or until potatoes are tender. Add cream cheese; stir vigorously until blended. Cook an additional half hour, until cream cheese is completely melted. Serve with any toppings desired.
Steam broccoli and cauliflower (broccoli on top) until tender. Season with salt and pepper.
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2 comments:
Long overdue, but I've made this chowder a few times since you posted it, and we love it! Great crock pot recipe and way to use up the rest of the 10 lbs bag of potatoes that was on such a good sale! ;-)
Glad to hear you like it! We love it, too. You always need a good potato recipe to use up those big bags!
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