Slow Cooker Cheesy Potato Chowder2022-07-23
- Yield: 8
- Servings: 8
- Prep Time: 10m
- Cook Time: 5:00 h
- Ready In: 5:10 h
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat16 g
Trans Fat1 g
Unsaturated Fat7 g
Slow cooker cheesy potato chowder. Very delicious potato chowder cooked in a slow cooker. Dried rosemary leaves give this soup an aromatic flavor.
Slow Cooker Cheesy Potato Chowder
There’s nothing quite like a warm bowl of soup on a chilly day, and this Potato Chowder with dried rosemary leaves is the perfect comfort food. With its creamy texture and savory flavor, it’s sure to become a family favorite. Plus, it’s easy to make in your slow cooker, so you can set it and forget it while you go about your day.
I’d like to go over everything you need to know to make this delicious dish, from the ingredients to the tips and variations. So grab your apron and let’s get cooking!
Ingredients for Cheesy Potato Chowder
To make this dish, you will need a few basic ingredients. You will need potatoes, onion, garlic, chicken broth, dried rosemary leaves, celery, Worcestershire sauce, salt, pepper, Swiss cheese, and cornstarch. These ingredients are easy to find in any grocery store and can be adjusted according to your taste preferences. Make sure to have all the ingredients on hand before starting the cooking process.
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How to Make Cheesy Potato Chowder
To make Potato Chowder, start by washing and peeling 6 medium-sized potatoes. Cut them into small cubes and place them in the slow cooker. Add 1 chopped onion, 2 minced garlic cloves, and 1 tablespoon of dried rosemary leaves to the slow cooker.
In a separate bowl, mix 4 cups of chicken broth and 1 cup of heavy cream. Pour the mixture over the potatoes in the slow cooker. Stir everything together until well combined.
Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours. Once the potatoes are tender, use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, you can transfer the soup to a blender in batches and blend until smooth.
Add 2 cups of shredded Swiss cheese to the slow cooker and stir until melted and well combined. Season with salt and pepper to taste.
Serve hot and garnish with additional shredded cheese, fresh rosemary leaves, and crumbled bacon if desired. This Potato Chowder is perfect for a cozy night in or as a comforting meal during colder months.
Tips and Variations for Slow Cooker Cheesy Potato Chowder
Here are some tips and variations to help you customize your Chowder:
– For a creamier texture, add a cup of heavy cream or half-and-half during the last hour of cooking.
– If you prefer a chunkier soup, don’t blend the potatoes completely. Leave some chunks for added texture.
– You can substitute dried rosemary leaves with other herbs such as thyme or oregano, depending on your preference.
– To make the chowder more filling, add cooked bacon bits or diced ham to the soup before serving.
– If you want to make this recipe vegetarian-friendly, use vegetable broth instead of chicken broth and omit the bacon or ham.
– For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the soup.
– If you’re short on time, you can also cook this recipe on high for 3-4 hours instead of low for 6-8 hours.
Experiment with these tips and variations to create your own unique version of Slow Cooker Cheesy Potato Chowder that suits your taste buds.
Slow Cooker Cheesy Potato Chowder
- 4 cups (1 L) chicken broth
- 6 large Idaho potatoes, peeled and cubed
- 4 cups chopped yellow onions
- 1 cup chopped celery
- 2 tablespoons minced garlic
- 1/2 teaspoon dried rosemary leaves
- 2 cups (500 ml) whole milk, divided
- 2 tablespoons cornstarch
- 2 teaspoons Worcestershire sauce
- 1/8 teaspoon ground nutmeg
- 1 cup shredded, reduced-fat Swiss cheese
- salt and freshly ground black pepper
- chopped green onions for garnish
In a slow cooker, combine chicken broth, potatoes, onions, celery, garlic, and rosemary. Mix well.
Cover the pot and cook on a high-heat setting for 4-5 hours. Add 1 cup of whole milk during the last 30 minutes. Stir in the combined remaining whole milk and cornstarch, nutmeg, and Worcestershire sauce. stirring 2-3 minutes. Add Swiss cheese and stir well until the cheese melted.
Season with salt and black pepper. Remove cooked cheesy potato chowder from the slow cooker. Ladle into soup bowls. Sprinkle with chopped green onions and serve immediately.