You know how passionate I am about meal planning, right?
Have you ever thought about committing to one night a week and making it a meatless meal? I have seen many families do #MeatlessMondayNight. Sounds fun, right?
I promise you can do this while not compromising any protein and still creating a crowd pleasing dinner for your family.
And of course you can totally incorporate the slow cooker. Hello! Slow cooker is my middle name.
Let me share with you this easy chowder recipe that I really believe your family will love. Perfect for this crisp fall weather, and even winter which is right around the corner.
- 3 cups of diced potatoes
- 1 fresh ear of corn, sliced off the cob
- 8 cups of chicken broth
- 2 garlic cloves, minced (or a couple of spoonfuls of the jarred stuff)
- 1 small onion, diced
- 1 small red bell pepper, diced very small
- 1 carrot, diced very small
- 1 t thyme
- 1 t oregano
- 1-2 cups of Silk Almond Milk (depending on how creamy you want it)
- salt and pepper to taste
Toss the potatoes, corn, garlic onion, bell pepper, carrot, thyme, oregano, salt and pepper into the slow cooker crock. I used my 6 qt.
Pour the chicken broth in.
Stir well. Pop a lid on it and cook for 6-8 hours on high.
The longer you cook it, the more the potatoes will dissolve. We cooked it for closer to 8-10 hours.
Once it is done, stir in the Silk Almond Milk. We used the original flavor. This is going to serve in the place of heavy cream. The almond milk is a great plant-based addition to this scrumptious soup. Next time you make a soup and it calls for heavy cream or milk, try subbing it out with almond milk.
Add 1-2 cups of the almond milk depending on how creamy you want it.
Serve this with buttered bread.
Perfect for a cool evening.
(Ignore my reflection in the spoon…)
Have you ever made soup or chowder in the slow cooker? It makes life so easy!
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This conversation is sponsored by Silk. The opinions and text are all mine.