Crock-Pot Potato and Mushroom Chowder
1 cup chopped celery
1/2 cup chopped onion
1/4 cup butter or margarine
2 T. flour
1 t. salt
1/2 t. black pepper
2 cups water
2 cups diced peeled potatoes
2 cans sliced mushrooms, drained (4 oz each)
1 cup chopped carrots
2 cups milk
1/4 cup grated Parmesan cheese
In skillet, saute celery and onion in margarine until onion is translucent. Remove from heat. Add flour, salt and pepper. Stir.
Place in slow cooker. Add water; stir in potatoes, mushrooms and carrots. Cover and cook on low 6 to 8 hours or on high for 3 to 4 hours.
Add milk and Parmesan cheese and cook another 30 minutes on high. Serve. Makes 4 servings.
Hint: Use 2 cups frozen hash browns and 1 cup frozen carrots in place of fresh potatoes and carrots and cook on high 2 to 3 hours.
From: Rival’s Crock-Pot Slow Cooker Cuisine; 1995