Veggie Potato Chowder for Slow Cooker
Warm, creamy, and loaded with hearty vegetables, this Veggie Potato Chowder for Slow Cooker is the ultimate comfort food for cozy evenings. Featuring tender russet potatoes, sweet carrots, crunchy celery, and bursts of fresh corn kernels, this chowder comes together effortlessly in a slow cooker for a hands-off cooking experience. A silky roux made with milk, heavy cream, and cheddar cheese lends the soup its rich, velvety texture, while a touch of dried thyme adds a subtle herbal note. Perfect for meal prepping or feeding a crowd, this recipe requires only 20 minutes of prep before your slow cooker does the rest. Serve it up with a sprinkle of fresh parsley for a vibrant garnish, and pair it with crusty bread for the ultimate comforting meal. Whether you're looking for vegetarian weeknight dinners or cozy slow-cooker recipes, this chowder is sure to satisfy!
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Recipe Information
Ingredients
- 4 medium-sized (peeled and diced) Russet potatoes
- 2 large (peeled and diced) Carrots
- 2 stalks (diced) Celery
- 1 small (diced) Onion
- 2 cloves (minced) Garlic
- 4 cups Vegetable broth
- 1 cup (fresh or frozen) Corn kernels
- 1 cup Milk
- 0.5 cup Heavy cream
- 1 cup (shredded) Cheddar cheese
- 2 tablespoons Flour
- 2 tablespoons Butter
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons (optional garnish) Chopped parsley
Instructions
Step 1: Prepare your ingredients by peeling and dicing the potatoes, carrots, and onion, and dicing the celery. Mince the garlic.
Step 2: In a slow cooker, combine the diced potatoes, carrots, celery, onion, minced garlic, corn kernels, vegetable broth, dried thyme, salt, and pepper. Stir everything together.
Step 3: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender and the potatoes are soft.
Step 4: About 30 minutes before serving, prepare the roux. In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until it forms a paste.
Step 5: Gradually whisk in the milk to the roux, stirring constantly to avoid lumps. Heat until the mixture thickens, then stir it into the slow cooker.
Step 6: Stir in the heavy cream and shredded cheddar cheese into the slow cooker. Cook for an additional 20-30 minutes on low until the cheese is fully melted and the chowder is creamy.
Step 7: Taste and adjust seasoning with additional salt and pepper, if needed.
Step 8: Serve hot in bowls. Optionally, garnish with fresh chopped parsley for added color and flavor.
Nutrition Facts
Calories |
433 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.0 g | 26% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 49.7 g | 18% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 8.9 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 240 mg | 18% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 1182 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
