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SLOW COOKER POTATO AND CORN CHOWDER #Vegetarian #Crockpot

SLOW COOKER POTATO AND CORN CHOWDER #Vegetarian #Crockpot

The most effortless chowder you will ever make. Toss everything in the simmering pot and you're set! Simple peasy!

It's slow cooker season! I at long last cleaned off my moderate cooker, which was canvassed in a ton of Butters' hide, and put it to utilize quickly. Also, despite the fact that it's hitting near 90 degrees F, this comfortable chowder is a flat out must.

The best part is that this soup is sufficient to encourage a military and stops delightfully. Simply make certain to hold off on the cream and spread until subsequent to defrosting.

Also Try Our Recipe : ITALIAN ORZO SPINACH SOUP

SLOW COOKER POTATO AND CORN CHOWDER #Vegetarian #Crockpot

INGREDIENTS:

  • 24 ounces red potato, diced
  • 1 (16-ounce) package frozen corn
  • 3 tablespoons all-purpose flour
  • 6 cups chicken stock
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream

DIRECTIONS:

  1. Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
  2. Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
  3. Serve immediately.
For more detail : bit.ly/2BMGaV9

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