- 2 quarts chicken broth
- 1 small onion
- 1 red pepper
- 1 peeled and chopped carrot
- 1 (16-oz) bags of frozen corn
- 2 medium potatoes
Finely chop the onion and brown it in a bit of olive oil. Chop the carrots and red pepper. Wash and coarsely chop the potatoes. Dump all the veggies in the crock; add the bags of corn. Pour the chicken broth on top. Cover and cook on low for 8-9 hours. Use a hand blender to chowderify. If you do not have an immersion blender then carefully transfer contents to a blender or food processor and process until desired consistency.
- Help measure and add ingredients
- Cover crock and turn on
- Gather ingredients
- Chop veggies (Audrey was too busy to help)
- Assist Audrey
This was a very tasty meal. You could swap ingredients if you like green peppers instead of red or turnips instead of potatoes. We used pre-shredded carrots because I had some on hand for snack for the girls. Also, right before I served chowder Audrey added a few kernels of frozen corn to cool it off. They looked pretty as well.