You know how passionate I am about meal planning, right? I am also passionate about no stress dinners and slow cooker recipes allow me to do that!
Have you ever made Slow Cooker Potato Corn Chowder? 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.
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- 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.