Chicken Vegetable Chowder

• 1 cup carrot, chopped
• 1 medium yellow onion, chopped
• 1 cup celery, chopped
• 1 1/2 lbs red potatoes, cubed
• 1 tablespoon garlic
• 2 bay leaves
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons white pepper
• 1 1/2 teaspoons salt
• 1/4 teaspoon nutmeg
• 1 tablespoon fenugreek seeds
• 1 tablespoon cilantro
• 8 bone-in chicken thighs
• 5 cups chicken stock (or vegetable stock)
• 2 medium zucchini, cubed
• 1 cup sour cream

1. In a large slow cooker, combine everything up to the chicken. Then layer the chicken on top. Lastly pour the stock over all of it, and let cook on low for 8 to 10 hours.
2. When the chicken is cooked and the potatoes are soft, remove the chicken bones and fat. Then, remove about a third of the vegetables and some of the broth and blend them until smooth. Return the blended mixture to the chowder, and stir well. This should act as a thickener of sorts.
3. Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
4. Stir in the sour cream and serve.

carrot, yellow onion, celery, red potatoes, garlic, bay leaves, cinnamon, white pepper, salt, nutmeg, fenugreek seeds, cilantro, chicken, chicken stock, zucchini, sour cream

Taken from www.food.com/recipe/chicken-vegetable-chowder-468839 (may not work)