Veggie Potato Chowder for Slow Cooker

“Found this gem in the Simple & Delicious magazine submitted by H. Thompson. I made a few small adjustments to please our family. I love the addition of the fresh veggies to the potato soup - just gives a nice twist to the normal soup. Great for providing a vegetarian dish too at potlucks.”
READY IN:
6hrs 15mins
SERVES:
8
YIELD:
3 quarts
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. In a small bowl, combine the flour and cream until smooth then slowly add to the slow cooker.
  3. Stir in peas and cover and cook on HIGH for 30 minutes or until slightly thickened.
  4. Top each serving with some shredded cheese if desired.

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