The most effortless chowder you will ever make. Toss everything in the simmering pot and you're set! Simple peasy!
It's slow cooker season! I at long last cleaned off my moderate cooker, which was canvassed in a ton of Butters' hide, and put it to utilize quickly. Also, despite the fact that it's hitting near 90 degrees F, this comfortable chowder is a flat out must.
The best part is that this soup is sufficient to encourage a military and stops delightfully. Simply make certain to hold off on the cream and spread until subsequent to defrosting.
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INGREDIENTS:
- 24 ounces red potato, diced
- 1 (16-ounce) package frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
DIRECTIONS:
- Place potatoes and corn into a 6-qt slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
- Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.
- Serve immediately.
For more detail : bit.ly/2BMGaV9
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