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Beef and Parsnip Stew
Learn how to prepare all kinds of stews that can warm up even the coldest day or night.
Farmhouse Ham and Vegetable Chowder
Yield: Makes 6 servings
Ingredients:
2
cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2
cups diced cooked ham
1
package (10 ounces) frozen corn, thawed
1
large baking potato, cut into 1/2-inch pieces
1
medium red bell pepper, diced
1/2
teaspoon dried thyme leaves
2
cups small broccoli florets
1/2
cup milk
Preparation:
1.
Combine soup, ham, corn, potato, bell pepper and thyme in slow cooker; mix well.
2.
Cover; cook on LOW 6 to 8 hours or on HIGH 3 to 4 hours.
3.
Stir in broccoli and milk. Cover; cook on HIGH 15 to 30 minutes or until broccoli is crisp-tender.
This recipe appears in:
Chowders
