Vegetable and Potato Chowder

Vegetable and Potato Chowder
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  1. 2 cups vegetable, chicken or beef broth
  2. 1 can (10 1/2 ounce) condensed cream of mushroom soup
  3. 1 package (10 ounce) frozen mixed vegetables (corn, carrots, peas, green beans)
  4. 1 package (32 ounce) diced hash brown potatoes
  5. 2 to 3 teaspoons minced garlic
  6. 1 1/2 teaspoons dried thyme
  7. 1/2 teaspoon black pepper
  8. Shredded Colby-Jack or Cheddar cheese (optional)
  1. Coat inside of slow cooker crock with nonstick cooking spray.  
  2. Add broth, soup, mixed veggies, potatoes, garlic, thyme and pepper to crock pot. Stir to blend.
  3. Cover. Cook on LOW 7 to 8 hours or on HIGH 3 to 4 hours.
  4. Stir to blend before serving. Top each with cheese if desired.
  5. Serve with crusty bread or rolls.
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