Sandra Lee's French Garden Chowder

Slow Cooker Chowder

French Onion Chowder
Difficulty: Easy
Cook Time: min

This chowder recipe is slow cooked and perfect for a holiday gathering.


  • 2 cans condensed cream of potato soup (10.75 ounces each)
  • 2 1/2 cups vegetable broth
  • 1 can diced tomatoes, drained (14.5-ounce), HUNTS
  • 1 can quartered artichoke hearts (13.75-ounce), drained
  • 1 box frozen asparagus cuts (10-ounce)
  • 1 bag haricots verts (8-ounce), halved
  • 1 medium leek, halved lengthwise, cleaned, and sliced
  • 2 teaspoons chopped garlic
  • 2 teaspoons herbes de Provence
  • 1/2 cup half-and-half
  • Salt and ground black pepper
  • Crusty French baguette (optional)
  • Cooking Directions

    In a 4-quart slow cooker, stir together potato soup, vegetable broth, tomatoes, artichoke hearts, asparagus, haricots verts, leek, garlic, and herbes de Provence until combined.

    Cover and cook on High heat setting for 3 to 4 hours.

    Stir in half-and-half. Season to taste with salt and pepper. Serve chowder with baguette slices (optional).

    Recipe excerpted from Sandra Lee Semi-Homemade Money-Saving Slow Cooking Copyright 2009 Sandra Lee Semi-Homemade

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    Recipe Summary

    Main Ingredients: potato soup, asparagus, garlic

    Course: Soup, Party Platter, Brunch

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