Slow Cooker Corn and Cheese Chowder
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 large onion, finely chopped1 clove garlic, minced1 Tbs olive oil2 tsp cumin seed3 cups chicken stock2 medium potatoes, peeled and diced1 cup canned cream corn2 cups fresh or frozen corn kernels1/4 cup fresh parsley, chopped1 cup cheddar shredded cheese, 2 % milk1-13 oz. can of evaporated milk, nonfat2 Tbs fresh chives, chopped
1. In a small skillet, saute the onion and garlic in the oil until golden. Add to slow cooker. Add the remain ingrediants except for the cheddar cheese, evaporated milk, and chives. mix thoroughly. over and cook on low 6-9 hours or until the potatoes are tender.
2. Add cheese and evaporated milk during the last hour of cooking.
Garnish with chives.
Makes 6 1 1/5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AUDEYGIRL.
2. Add cheese and evaporated milk during the last hour of cooking.
Garnish with chives.
Makes 6 1 1/5 cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user AUDEYGIRL.
Nutritional Info Amount Per Serving
- Calories: 271.7
- Total Fat: 7.6 g
- Cholesterol: 18.6 mg
- Sodium: 831.7 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 4.3 g
- Protein: 14.7 g
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