Crock Pot Potato Chowder

I love using my crock pot!  It is such a tremendous time-saver and spares me from so much of the "it's 5:30 and I have no idea what's for dinner" stress.  I was browsing through RecipeZaar (now Food.com)'s crock pot recipe collection one day earlier this year when I stumbled across this recipe.  I happened to have everything on hand, so I added it to my menu for the next week.  When we suddenly got hit with a winter storm, I decided that it would be the perfect thing to fix for a cold, snowy evening.  It smelled so good while cooking that I had to threaten Nick with bodily harm if he continued lifting the lid off the crockpot!!  He later raved that it was the best thing he'd ever eaten.  Granted, he says that a lot, but there must have been a grain of truth in there somewhere, right?  I have made it many times since then and it has become a definite favorite of ours.  It also reheats really well, both on the stove (but don't let it boil!) and in the microwave.

I modified the recipe slightly, making it a little healthier, I think, by using low-fat cream cheese, a less salty broth, and turkey bacon.  I have also tried it with a variety of potatoes.  The first time I made it, I used plain old russets.  Lately, I have been using Yukon Golds - I love the creamy texture they give it (but they do make it a rather odd yellowish color...).  So, feel free to use whatever you have on hand, or even a combination of varieties. 

Enjoy!!

Crock Pot Potato Chowder

8-10 cups diced potatoes (about 4 pounds)
1 small or meduim onion, diced
5 cups chicken broth (I used water and chicken base)
1 - 10.75oz can low-sodium/low fat condensed cream of chicken soup
ground pepper, to taste

8oz neufchatel cream cheese (low fat), softened

1/2 lb turkey bacon, diced & cooked
grated cheese, optional
dried chives, optional

*Combine potatoes, onion, broth, soup and pepper in crock pot.

*Cook on low for 8-12 hours, until potatoes are tender.  Alternatively, you can cook this on high for 5-6 hours.  Whatever it takes to cook the potatoes that works with your schedule.

*When the potatoes are nearly done, ladle out some of the broth into a large bowl.  Dice up the cream cheese, add to removed broth.  Whisk into the broth until smooth, then add broth/cream cheese mix back to potatoes.  Stir well.  Cover and continue to cook until it gets back up to temp again.

*When ready to serve, add bacon and top with cheese and chives, if desired.