Potato Mushroom Chowder-Slow Cooker

Recipe By : Maria

2 Points Per Serving***

1/2 cup chopped onion

1 teaspoon margarine***

2 tablespoons all-purpose flour

1 teaspoon salt

1/2 teaspoon black pepper

2 cups water

8 ounces canned mushrooms -- drained

1 cup chopped celery

2 cups potatoes -- peeled and diced

1 cup chopped carrots

2 cups skim milk

1/4 cup grated Parmesan cheese

In a skillet saute onion and celery in 1/4 C magerine until onion is translucent. Remove from heat. Add flour,Salt and pepper, stir. Place in crock-pot. Add water. Then stir in potatoes, mushrooms, and carrots. Cover and cook on low 6-8 hrs on high 3-4.

If on low turn on high . Add milk and cheese and cook 30 min.

Serving Size : 6

MY OWN VARATIONS.

I LIKE TO USE FRESH MUSHROOMS I JUST LOVE THE FLAVOR.

IN A HURRY ..USE FROZEN HASH BROWN AND CARROTS AND CANNED MUSHROOMS.

WATCHING YOU WIEGHT ..ITS STILL PRETTY GOOD IF YOU USE SKIM MILK. AND SAUTE IN CHICKEN BROTH.

ALSO WE ALWAYS HAVE TO MAKE A DOUBLE A RECIPE..IT REALLY DOES COOK DOWN..AND I LIKE TO LEAVE THE PARMESAN OFF TILL THE VERY END AND LET PEOPLE SPRINKLE FRESH GRATED PARMESAN ON IT THEMSELVES

LAST THIS IS GREAT AT HOLIDAYS WHEN YOU ARE USUALLY SAUTEING UP CERLERY AND ONIONS ANYWAY

Per serving: 135 Calories; 2g Fat (15% calories from fat); 7g Protein; 22g Carbohydrate; 5mg Cholesterol; 673mg Sodium

***NOTES : 4 points as written, using skim milk and 4T. Margarine.

***3 points with margarine reduced to 1 or 2T.

***2 points with 1 teaspoon margarine.

Shared by: Orea de Sa' Hana