Thursday, October 2, 2008

Crockpot - Potato Chowder

Potato Chowder
8 cups diced peeled potatoes
1/3 cup chopped onion
3 cans (14 ½ ounces each) chicken broth
1 can (10 ¾ ounces) condensed cream of chicken soup, undiluted
¼ teaspoon pepper
1 package (8 ounces) cream cheese, cubed
½ pound sliced bacon, cooked and crumbled, optional
snipped chives, optional
In a slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield 12 servings (3 quarts)
I added some extra pepper, parsley, and oregano.

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