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Slow Cooker Sunday: Carrot, parsnip and potato chowder with Parmesan crisps

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Slow cooker vegetarian chowder with parmesan crisps is an easy dinner tonight

On a cold night, hot soup is a must. This soup is thick, creamy and loaded with veggies, including one you might not use every day: parsnips. Top off this flavorful soup with a pretty and cheesy Parmesan crisp.

Slow cooker vegetarian chowder with parmesan crisps is an easy dinner tonight

I have become partial to parsnips because they're a great root veggie to cook with. If you're not familiar with this vegetable, let me introduce you with this hearty and warming chowder recipe.

Parsnips look a bit like carrots, but they're fatter at the top (where the greens grow) and pale cream in color. They have a similar taste to carrots too. They're a little sweet, and they have a bit of a perfume to them that I can't put my finger on. Whatever it is, it's delicious (and they're very nutritious too).

Slow cooker vegetarian chowder with parmesan crisps is an easy dinner tonight

This soup is perfect on a chilly day. As a tasty garnish, add a Parmesan crisp over a hot bowl. I like to add herbs and pepper to the crisps for added flavor.

Carrot, parsnip and potato chowder with Parmesan crisps recipe

Winter weather and busy days were made for this slow cooker chowder. Dice up your veggies, and step away from the kitchen for hours. When ready, this creamy and chunky soup will definitely satisfy you.

Serves 4-6

Prep time: 15 minutes | Cook time: 5-6 hours | Total time: 5-6 hours 15 minutes

Ingredients:

For the chowder

  • 2 large Yukon Gold potatoes, peeled and diced into 1-inch cubes
  • 1-1/2 large carrots, peeled and ends trimmed, cut into thin rounds, then cut in half
  • 1 large parsnip, peeled and ends trimmed, cut into thin rounds, then cut into quarters
  • 1/3 cup white onion, diced
  • 2 garlic cloves, minced
  • 4 cups low-sodium vegetable broth
  • 1-1/2 teaspoons fresh rosemary leaves, chopped very small
  • 1/2 teaspoon dried sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup heavy cream (cold)
  • 2 tablespoons flour
  • 1/4 cup shredded mozzarella cheese

For the Parmesan crisps

  • 6 tablespoons Parmesan cheese
  • 1/2 teaspoon fresh rosemary leaves, chopped very small
  • 1/4 teaspoon ground black pepper

Directions:

For the chowder

  1. To the slow cooker, add all the ingredients except for the heavy cream, flour and mozzarella cheese. Cook on high for 5 to 6 hours.
  2. When you reach the last half-hour of cooking, in a small bowl, combine the heavy cream and flour, and whisk until smooth.
  3. A little at a time, drizzle the mixture into the slow cooker, stirring to incorporate it. Continue to cook for an additional 30 minutes.
  4. When done, turn off the slow cooker, and add the mozzarella cheese to the mixture, stirring to incorporate it until it melts completely.
  5. Serve hot in individual bowls with a Parmesan crisp over the top.

For the Parmesan crisps

  1. Preheat the oven to 350 degrees F. Add parchment paper to a baking sheet.
  2. In a small bowl, combine the Parmesan, rosemary and black pepper. Mix to combine.
  3. Using a tablespoon, scoop up the mixture, and place a mound on the lined baking sheet. Use the back of a spoon to spread the mixture into thin circles about 4 inches in diameter, about 2 inches apart from one another.
  4. Repeat with the remaining mixture to form 6 circles. Bake for 5 to 7 minutes, keeping a close watch on them. Remove them when they turn lightly golden.
  5. Serve with bowls of the hot chowder.

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More soup recipes

Black bean and mushroom posole
Creamy borscht with cucumber-dill sour cream
Italian quinoa pasta and beans soup

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