Vegetable Chowder

[Guest guest]

Vegetable Chowder - Crock pot

 

Ingredients

a.. 2 medium leeks (about 1/2 pound)

a.. 1 T. oil

a.. 3 large red potatoes (about 1 1/2 pounds)

a.. 3 medium parsnips (about 1 1/2 pounds)

a.. 1 butternut squash, peeled, seeded and diced small

a.. 2 cans vegetable broth (3 1/2 cups)

a.. 1 cup water

a.. 1/2 teaspoon dried thyme

a.. 1/2 teaspoon salt

 

a.. 1 cup fat free half-and-half

Cooking Directions

Cut off roots and trim dark green tops from leeks. Discard any tough outer

leaves. Cut each leek lengthwise in half, then crosswise into 3/4-inch slices.

Rinse leeks in large bowl of cold water; swish to remove sand. With hand,

transfer leeks to colander to drain, leaving sand in bottom of bowl. Drain well.

 

In 12-inch skillet with 1 T. oil, cook leeks over medium-high heat 7 to 10

minutes or until browned, stirring occasionally. Meanwhile, cut unpeeled

potatoes into 1/2-inch chunks. Peel parsnips and cut into 1/2-inch chunks. Cut

squash into 1-inch chunks.

 

Place potatoes, parsnips, and squash in 5- to 6-quart slow-cooker pot. Stir in

broth, water, thyme, salt, pepper, and leek mixture. Cover slow cooker with lid

and cook mixture on low setting as manufacturer directs, 7 to 8 hours or until

all vegetables are very tender. (You can also cook on high for 3 hours.)

 

With slotted spoon, transfer about 2 cups cooked vegetables to small bowl. With

potato masher or fork, coarsely mash vegetables; stir in half and half. Return

mixture to slow cooker and heat through on high setting, if necessary.

 

 

 

[Guest guest]

This sounds great and I'm dying to try it.

thanks

 

 

 

, " Patty McDuffy " <PM57 wrote:

>

> Vegetable Chowder

>

> This rich, creamy chowder, filled with corn and zucchini, makes plenty for

> a crowd. You can double it to serve 16.

>

> 1/2 cup unsalted butter

> 2 medium unpeeled potatoes, diced

> 1 medium zucchini, diced

> 2/3 cup chopped onion

> 2/3 cup frozen whole-kernel corn

> 1/2 cup sliced celery

> 1/2 cup all-purpose flour

> 1/2 cup snipped fresh parsley

> 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed

> 6 cups vegetable broth

> 2 bay leaves

> 1 10-ounce package frozen cream-style corn

> 1-1/2 cups half-and-half or light cream

> 2 tablespoons cider vinegar

> 1/8 teaspoon ground red pepper

> 1. In a Dutch oven or kettle, melt butter. Add the potatoes, zucchini,

> onion, whole-kernel corn and celery. Cook and stir until the vegetables are

> tender, but not brown. Stir in the flour, parsley and thyme.

> 2. Add the vegetable broth and bay leaves. Cook and stir until the mixture

> is thickened and bubbly. Stir in the cream-style corn and cream. Bring

> mixture just to simmering and cook for 10 minutes; stir occasionally.

> 3. Remove and discard bay leaves. Stir in vinegar and red pepper. Makes 8

> side-dish servings.

> To Use Bouillon Cubes: Combine 6 cups of hot water with 6 bouillon cubes.

> Note: To prepare the chowder for a party, keep it warm in a 3-1/2-quart

> crockery cooker set on low heat.

> Double the recipe if you're serving a crowd. You can store leftovers in your

> refrigerator for up to 2 days. Or make fewer servings by cutting the recipe

> in half. Just substitute one 8-1/2-ounce can cream-style corn for the frozen

> cream-style corn.

>