Beer makes batters better, meat more tender, and sauces more flavorful.
Slow Cooker Potato And Mushroom Chowder
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- #22860
serves/makes:
ready in:
2-5 hrs
2-5 hrs
1 review
ingredients
1/2 cup chopped onion
1/4 cup butter or margarine
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water
2 cans (4 ounce size) sliced mushrooms, drained
1 cup chopped celery
2 cups diced peeled potatoes
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese
directions
In a skillet, saute onion and celery in the 1/4 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.
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crock pot notes
Crock pots/slow cookers all heat differently. There is no standard among manufacturers. Cooking times are suggested guidelines based on our testing. Please adjust cooking times and temps to work with your brand and model of slow cooker.nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
December 3, 2003
VERY GOOD.I COOKED MINE ON THE STOVE TOP IN DUTCH OVEN.SERVED WITH GARLIC/CHEESE BREAD.SIMPLE GOOD MEAL