Tuesday, December 16, 2008

Vegetable Chowder

5 cups water
5 tsps chicken bouillon granules
8 medium potatoes, cubed
2 medium onions, chopped
1 medium carrot, thinly sliced
1 celery rib, thinly sliced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 can (12 oz) evaporated milk
1 tbs minced fresh parsley

In a 5 qt slow cooker, combine the first nine ingredients. Cover and cook on high for one hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through.

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