ALL THE STUFF YOU NEED 😉
- 3 C veggie or chicken (stock or broth)
- 2 TB powdered chicken (or veggie) or 4 bouillon cubes
- 1 can condensed (- aka: “cream of”) either: celery, mushroom, corn, potato, or chicken soup
- 4 med potatoes cut into cubes
- 2 C cooked ham, diced
- 1 large carrot , chopped
- 4 stalks celery diced
- 1 can corn kernels
- 1 med yellow onion, diced
- 6 garlic cloves coarsely chopped
- 2 TBS butter
- 1/3 C all-purpose flour
- 2/3 C broth (from soup mixture -above)
- 1/2 C freshly chopped, or 2 TBS dried parsley
- 1/4 C freshly chopped, or 1 tsp dried dill weed
- salt and ground black pepper to taste
HOW TO DO IT 😉
**Whisk 3 cups broth or stock with chicken soup base or bouillon cubes
in slow cooker, until soup base has dissolved
**Stir in cream based soup until smooth
**Stir potatoes, ham, corn, yellow onion, garlic, carrots, celery and butter into the soup mixture
**Mix flour and soup broth liquid in a small container with tight fitting lid
**Shake mixture until it becomes smooth, and all lumps are gone
**Stir flour mixture into soup
**Mix in parsley, dill, and spices
**Season soup with salt and black pepper
Cook chowder on High for 3 hours, or on Low for 5 hours
The Culinary Goddess 