Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Sunday, October 28, 2012


1 pkg (5-oz) scalloped potatoes with sauce mix
1 cup lean ham, cubed
4 tsp chicken-flavored bouillon powder
4 cups water
1 cup chopped celery
1 small carrot, diced
1/4 cup chopped onion
1/4 tsp salt
1/4 tsp freshly ground black pepper
2 cups low fat cream
1/3 cup all-purpose flour
shredded cheddar cheese for garnish, if desired
chopped green onion for garnish, if desired

In a 4-quart slow cooker, combine the potatoes with the powdered sauce mix, ham, bouillon, water, celery, carrot, onion, salt and pepper; stir to blend well.

Place lid on cooker and cook chowder on low for 7 hours.

In a small bowl, mix the cream into the flour blending until smooth.  Slowly stir the mixture into the chowder, stirring constantly. until smooth.  Replace lid and continue cooking for 45 minutes to one hour or until thickened, stirring several times.

Ladle chowder into serving bowls and sprinkle with cheese and/or green onion, if desired.

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