FEATURED RECIPE OF THE WEEK  

vegetable chowder

 

 

 

 

 

 

 

 

 

 

CROCKPOT VEGETABLE CHOWDER

YOU WILL NEED:

2 LARGE LEEKS (WHITE AND GREEN PARTS ONLY) CLEANED AND THINLY SLICED

1 LB DICED BUTTERNUT SQUASH

½ LB PARSNIPS, PEELED AND DICED

½ LB CARROTS, PEELED AND SLICED

2/3 CUP BARLEY

2 CLOVES GARLIC, SLICED

32 OUNCES VEGETABLE BROTH

1 (14.5 OZ) CAN PETITE CUT DICED TOMATOES

1 TSP THYME

1 BOX FROZEN CORN, THAWED

½ CUP HEAVY CREAM

¼ CUP CHOPPED FRESH PARSLEY

¾ TSP SALT

¼ TSP BLACK PEPPER

1/8 TSP CAYENNE PEPPER 

COMBINE LEEKS, SQUASH, PARSNIPS, CARROTS, BARLEY AND GARLIC IN SLOW COOKER.  STIR IN BROTH, 4 CUPS OF WATER, TOMATOES AND THYME.  COVER AND COOK ON HIGH FOR 6 HOURS OR LOW FOR 8 HOURS.  STIR IN CORN, HEAVY CREAM, PARSLEY, SALT, BLACK PEPPER AND CAYENNE.  LET SIT TILL CORN IS HEATED THROUGH, ABOUT 10 MINUTES. 

 

 ENJOY!!!

Tune in every Thursday at 3 p.m. for “Cooking with Karen”

If you would like to submit your favorite recipe, please email it to
kareno@winyradio.com

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