Growing up my grandmother was the queen of figuring out ways to use up any extra ingredients she had laying around the kitchen. Chowder was one of her favorite ways to do this, throwing almost anything in and ending with just enough cream to make a delicious and heartwarming soup. Inspired by her chowder creations and staring at some leftover potatoes and squash this week, I decided to make a slow cooker potato, corn, and butternut squash chowder. Everything is simply dumped into the slow cooker and then the cream is added at the end so it doesn't curdle. You could also add in some butter as well for a more traditional chowder flavor but I don't think it needs it.
Slow Cooker Potato, Butternut Squash, and Corn Chowder
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- 1 U butternut squash, peeled and diced
- 1 lb. red potatoes, diced
- 16 oz. frozen corn
- 1 U onion, diced
- 4 U garlic cloves, minced
- 3 tbsp. flour
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp oregano
- Salt and pepper
- 1/4 cup heavy cream (or half and half)
Add everything except the heavy cream to the slow cooker. Cook on low for 8 hours.
Stir in the heavy cream and season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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