2: 15oz can northern white beans, drained and rinsed well
4Cpotatoes, peeled and chopped
1tspdried thyme
1 1/4tspground black pepper
2tspsalt
1/4tspred pepper flakes, optional
3Cchicken broth*
4-8ozwhite cheddar cheese, shredded
1Cheavy cream
1/3Call purpose flour*
Instructions
Add vegetables, beans, seasonings and chicken broth to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours (or low for 8). Stir in shredded cheese until melted. Combine heavy cream and flour, whisking until smooth. Pour into soup, stirring to combine. Cover and continue cooking for an additional 30 minutes, or until potatoes are tender and chowder has thickened.
Serve warm
Notes
Recipe serves roughly 4-6.*Vegetable broth may be substituted for chicken broth for a vegetarian option.*2-3Tb cornstarch may be substituted for flour to create a gluten free option. An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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