Slow Cooked Potato Chowder

This recipe was great but it did not thaw well in the microwave after freezing. The potatoes did not hold up well. I have yet to try just a normal thaw. 

Ingredients

• 5 cups water
• 5 teaspoons chicken bouillon granules
• 8 medium potatoes, cubed
• 2 medium onions, chopped
• 1 medium carrot, thinly sliced
• 1 celery rib, thinly sliced
• 1/4 cup butter, cubed
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (12 ounces) evaporated milk
• 1 tablespoon minced fresh parsley

Directions

• In a 5-qt. slow cooker, combine the first nine ingredients. Cover and cook on high for 1 hour. Reduce heat to low; cover and cook for 5-6 hours or until vegetables are tender. Stir in milk and parsley; heat through. Yield: 12 servings (about 3 quarts).

Nutrition Facts: 1 serving (1 cup) equals 197 calories, 6 g fat (4 g saturated fat), 19 mg cholesterol, 626 mg sodium, 32 g carbohydrate, 3 g fiber, 5 g protein.