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–+ servings

Cream Cheese and Potato Chowder

Sue Lau
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Course Soup
Cuisine American
Servings 8
Calories 258 kcal

Equipment

  • 1 Crock Pot or Slow Cooker

Ingredients
  

  • 3 pounds russet potatoes (peeled and diced)
  • 6 cups chicken broth or vegetable broth
  • 1 teaspoon black pepper
  • 1 tablespoon parsley flakes
  • 1-1/2 tablespoons dried celery flakes
  • 1 tablespoon dried chives
  • 1 teaspoon dried thyme
  • 8 ounces cream cheese (diced and at room temperature)
  • 1/4 cup cornstarch

Instructions
 

  • Place all ingredients into crock pot except cream cheese and cornstarch and stir.
  • Cover and cook on high for 5 hours.
  • Stir in the cornstarch and cream cheese and cook for about another half hour, until chowder is thickened and cheese melted in.

Notes

From the kitchen of palatablepastime.com

Nutrition

Calories: 258kcalCarbohydrates: 37gProtein: 6gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 31mgSodium: 748mgPotassium: 907mgFiber: 2gSugar: 2gVitamin A: 416IUVitamin C: 23mgCalcium: 68mgIron: 2mg
Keyword slow cooker recipes
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