Go Back
Creamy Slow Cooker Vegetable Medley Potato Chowder
Print Recipe Pin Recipe
Course Soup
Cuisine American
Servings 4 people

Equipment

  • Slow Cooker
  • Cutting Board
  • Knife

Ingredients
  

  • 4 cups diced potatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 diced onion
  • 1 cup corn kernels
  • 1 cup peas
  • 3 cups vegetable broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 minced garlic cloves
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • 2 tablespoons butter

Instructions
 

  • Place the diced potatoes, carrots, celery, onion, corn, peas, and garlic in the slow cooker.
  • Add the butter, thyme, salt, and pepper. Stir to coat the vegetables evenly.
  • Pour the vegetable broth over the mixture.
  • Cover and cook on low for 7 hours until the potatoes are soft.
  • Stir in the milk and heavy cream.
  • Cover again and cook on low for 30 more minutes to warm through and thicken slightly.

Notes

Stir the cream in at the end and keep the heat on low to avoid curdling. If the chowder seems too thick after cooking, add a splash more milk to loosen it. Leftovers store well in the fridge for two days and reheat gently on the stove with a little extra broth.
Course: Soup
Cuisine: American
Equipment: Slow Cooker, Cutting Board, Knife