Okay guys -- this is one to bookmark. Not because it is great by itself, but because it is a great base chowder recipe. I mean, think about it -- if you put this in the crockpot, you can add whatever you want to make it, say asparagus corn chowder...clam chowder...chicken mushroom...I know! Call this one FILL IN THE BLANK CHOWDER! As is, though, it tastes like a chowder that's missing something. By the way, I actually made this about a week and a half ago, and forgot to blog about it...I'm giving it four spoons because I believe it's great if you add stuff to it. Create you own chowder...
5 cups water
5 tsp. chicken boullion
8 medium potatoes, peeled and cubed
2 medium onions, chopped
1 medium carrot, chopped
1 celery rib, diced
1/4 cup butter, cubed
1 tsp salt
1/4 tsp pepper
1 12-oz can evaporated milk
1 tbsp. minced fresh parsley
In a 5 quart slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings
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