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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 12 |
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I decided to add some character to a basic potato chowder by adding roasted red peppers. The extra flavor gives a deliciously unique twist to an otherwise ordinary soup.Mary Shivers, Ada, Oklahoma Ingredients:
8 medium potatoes, peeled and cut into 1/2-inch cubes |
6 cups chicken broth |
1 large onion, chopped |
1 jar (7 ounces) roasted sweet red peppers, drained and chopped |
1 small celery rib, chopped |
1/2 teaspoon garlic powder |
1/2 teaspoon seasoned salt |
1/2 teaspoon pepper |
1/8 teaspoon rubbed sage |
1/3 cup king arthur unbleached all-purpose flour |
2 cups heavy whipping cream, divided |
1 cup grated parmesan cheese, divided |
8 bacon strips, cooked and crumbled |
2 tablespoons minced fresh cilantro |
Directions:
1. In a 5- or 6-qt. slow cooker, combine the first nine ingredients. Cover and cook on low for 5-6 hours or until vegetables are tender.
2. In a small bowl, combine flour and 1/2 cup cream until smooth; add to slow cooker. Stir in 3/4 cup cheese, bacon, cilantro and remaining cream.
3. Cover and cook for 30 minutes or until slightly thickened. Ladle into bowls; sprinkle with remaining cheese. Yield: 12 servings (3 quarts).
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