Potato Chowder

Modified from Memories of Home: Food, Family, and Friends

***needs a crockpot***

8 cups diced peeled potatoes

1/3 cup chopped onion

3 (14 oz) cans of chicken broth (for a vegetarian chowder use vegetable broth...haven't actually tried this variation, but I thought of it because I almost had a vegetarian friend over when I was trying out the recipe and was trying to think of how to modify it for her. I actually thought I was safe until I read the recipe and saw the chicken.)

1 (10 oz) can cream of chicken soup (or cream of celery if you want vegetarian)

1/4 tsp pepper

8 oz cream cheese, diced

Mix first five ingredients in a crock pot. Cook on low for 8-10 hours or until potatoes are tender. (I cut this recipe in thirds because I was only cooking for two and only wanted a little leftovers and it was done in about 6 hours....also the smaller you dice your potatoes the faster they will cook.) Add cream cheese and heat until melted, stirring until smooth (takes about 5 minutes if you just leave the crock pot on). Garnish with crumbled bacon and snipped chives if desired. I served in bread bowls and it was excellent. The recipe for the bread bowls is also on this page if you would like to try it out.

Makes 12 servings (see why I went in thirds!).

Check out my other crockpot recipes.