Crockpot Recipes

Winter Vegetable Chowder

2 medium leeks
3 slices bacon, cut into 1/2 inch pieces
3 large red potatoes
3 medium parsnips
1 20 ounce, peeled and seeded butternut squash
2 14 ounce cans vegetable broth or chicken broth
1 cup water
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1 cup fat free half and half

Cut off roots and trim dark green tops from leeks. Discard any tough outer leaves. Cut each leek lengthwise in half, then crosswise into 3/4 inch slices. Rinse leeks in large bowl of cold water; swish to remove sand. With hand transfer leeks to colander to drain, leaving sand in bottom of bowl. Drain well. In a 12 inch skillet, cook leeks and bacon over medium high heat 7 to 10 minutes or until browned, stirring occasionally. Meanwhile, cut unpeeled potatoes into 1/2 inch chunks. Peel parsnips and cut into 1/2 inch chunks. Cut squash into 1 inch chunks. Place potatoes, parsnips, and squash in 5 to 6 quart slowcooker pot. Stir in broth, water, thyme, salt, pepper, and leek mixture. Cover slowcooker with lid and cook mixture on low setting as manufacturer directs, 7 to 8 hours or until all vegetables are very tender. With slotted spoon, transfer about 2 cups cooked vegetables to small bowl. With potato masher or fork, coarsely mash vegetables; stir in half and half. Return mixture to slowcooker and heat through on high setting, if necessary.

Serves 6. Each serving: About 375 calories, 8g protein, 61g carbohydrate, 12g total fat (4 g saturated), 9g fiber, 13 mg cholesterol, 980 mg sodium. Points: 7 per serving

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