Good Housekeeping's Winter Vegetable Chowder
Good Housekeeping Institute's Slow Cooker Recipes
The Good Housekeeping Institute tested several slow cookers and came up with four of the best ones, including the All Clad, Rival VersaWare, Rival Stoneware and Hamilton Beach.
These Slow-cooker recipes take only minutes to prepare and cook while you're doing other things.
Try this Winter Vegetable Chowder recipe in the Rival Stoneware Slow Cooker.
Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 3/4-inch slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hand, transfer leeks to colander to drain, leaving sand in bottom of bowl. Drain well.
In 12-inch skillet, cook leeks and bacon over medium-high heat 7 to 10 minutes or until browned, stirring occasionally. Meanwhile, cut unpeeled potatoes into 1/2-inch chunks. Peel parsnips and cut into 1/2-inch chunks. Cut squash into 1-inch chunks.
Place potatoes, parsnips, and squash in 5- to 6-quart slow-cooker pot. Stir in broth, water, thyme, salt, pepper, and leek mixture. Cover slow cooker with lid and cook mixture on low setting as manufacturer directs, 7 to 8 hours or until all vegetables are very tender. (You can also cook on high for 3 hours.)
With slotted spoon, transfer about 2 cups cooked vegetables to small bowl. With potato masher or fork, coarsely mash vegetables; stir in half and half. Return mixture to slow cooker and heat through on high setting, if necessary.
Each serving: About 375 calories, 8g protein, 61g carbohydrate, 12g total fat (4 g saturated), 9g fiber, 13 mg cholesterol, 980 mg sodium.