1 stalk celery
1 medium onion
½ teaspoon dried thyme
1 tablespoon plain flour
840 ml semi-skimmed milk
1 medium potato , peeled and cut into little cubes
3 spring onions
175 g frozen corn
¼ cup fresh chives , chopped, or parsley
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TOTAL TIME: Prep: 15 min. Cook: 8 hours
MAKES: 12 servings
8 cups diced potatoes
3 cans (14-1/2 ounces each) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup chopped onion
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, cubed
1/2 pound sliced bacon, cooked and crumbled, optional
Minced chives, optional
🍲 1. In a 5-qt. slow cooker, combine the first five ingredients. Cover and cook on low for 8-10 hours or until potatoes are tender.
🍲 2. Add cream cheese; stir until blended. Garnish with bacon and chives if desired. Yield: 12 servings (3 quarts).
This is a perfect dish for fall, especially the weather is getting cooler now. You ll love the taste of chowder with abundance of corns which make it sweeter. Corns on the cob, pumpkin and butternut are selling everywhere now this season. These 3 ingredients are packed with vitamins and mineral good for your body. Keep your body strengthen by consuming hearty soup and broth during the colder weather.
Get recipe from : 👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻👇🏻http://www.closetcooking.com/2016/09/chipotle-chicken-and-corn-bacon-chowder.html?m=1