Potato & Mushroom Chowder
Yield
servingsPrep
5 minCook
?Ready
4 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
butter
or margarine |
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
| 2 | cups |
water
|
|
| 8 | ounces |
mushrooms, canned
sliced, drained |
|
| 1 | cup |
celery
chopped |
|
| 2 | cups |
potatoes
peeled, diced |
|
| 1 | cup |
carrots
chopped |
|
| 2 | cups |
milk
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
butter
or margarine |
|
| 3E+1 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
| 473 | ml |
water
|
|
| 231.2 | ml/g |
mushrooms, canned
sliced, drained |
|
| 237 | ml |
celery
chopped |
|
| 473 | ml |
potatoes
peeled, diced |
|
| 237 | ml |
carrots
chopped |
|
| 473 | ml |
milk
|
|
| 59 | ml |
Parmesan cheese
grated |
|
Directions
In a skillet, sauté onion and celery in the ¼ cup margarine until the onion is translucent.
Remove from heat.
Add flour, salt, and pepper; stir.
Place in Crock-Pot.
Add water.
Then stir in potatoes, canned mushrooms, and carrots.
Cover and cook on Low 6 to 8 hours or on High for 3 to 4 hours.
If on Low turn to High.
Add milk and Parmesan cheese and cook 30 minutes.
Serve.
Shortcut: Use 2 cups frozen hash browns and 1 cup frozen carrots and cook on High for 2 to 3 hours.
