#vegetablechowder

A hearty and comforting chowder packed with tender chicken, sweet corn, and wholesome vegetables, cooked to perfection in a slow cooker.

Ingredients: 1 lb boneless, skinless chicken breasts, diced. 4 cups frozen corn kernels. 1 onion, diced. 3 cloves garlic, minced. 4 cups chicken broth. 1 cup diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 tsp dried thyme. 1 tsp dried parsley. Salt and pepper to taste. 1 cup heavy cream. 2 tbsp cornstarch. 2 tbsp water.

Instructions: In a slow cooker, combine chicken, corn, onion, garlic, chicken broth, potatoes, carrots, celery, thyme, parsley, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours, until chicken is cooked through and vegetables are tender. In a small bowl, mix cornstarch and water until smooth. Stir into slow cooker along with heavy cream during the last 30 minutes of cooking. Stir well and let cook for additional 30 minutes until the chowder thickens. Serve hot, garnished with additional parsley if desired.

Prep Time: 15 minutes

Cook Time: 360 minutes

A comforting summer chowder made with fresh corn, potatoes, and vegetables that are cooked slowly in a creamy broth until they are just right.

Ingredients: 4 cups corn kernels. 2 cups diced potatoes. 1 cup diced carrots. 1 cup diced celery. 1 small onion, diced. 4 cups vegetable broth. 2 cups milk. 1 cup heavy cream. 1/4 cup all-purpose flour. 1 teaspoon dried thyme. Salt and pepper to taste. Fresh chopped parsley for garnish.

Instructions: Put corn, potatoes, carrots, celery, onion, and vegetable broth in a slow cooker. For 6 to 8 hours on low heat or 3 to 4 hours on high, cook until the vegetables are soft. Mix the milk, heavy cream, flour, dried thyme, salt, and pepper in a different bowl using a whisk until the mixture is smooth. Add the milk mixture to the slow cooker and stir it in to mix. For another 30 minutes, cook on low until the chowder gets thicker. Serve hot with chopped fresh parsley on top.

Prep Time: 15 minutes

Cook Time: 360 minutes