Crock Pot Potato Mushroom Chowder

 

About 6 Servings

½ cup   Onion, diced

1 cup   Celery, chopped

2   Garlic Cloves, minced

¼ cup   Butter

2 tbsp   Flour

1 tsp   Salt

½ tsp   Pepper

2 cups   Chicken Broth

3 cups   Sliced Mushrooms

2 cups   Potatoes, peeled & diced

1 cup   Carrots, chopped

2 cups   Milk

½ cup   Parmesan Cheese, grated

1)   In a skillet, sauté the onion, celery, and garlic in the butter until the onion is translucent. Remove from heat and stir in the flour, salt, and pepper. Place in the slow cooker.

2)   Add the chicken broth to the slow cooker and stir in the potatoes, mushrooms, and carrots.

3)   Cover and cook on low for 6 – 8 hours or on high for 3 – 4 hours.

4)  When cooking time is finished, add the milk and Parmesan then cook for 30 minutes on high. Adjust salt and pepper to taste before serving. Enjoy!

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