Chicken Vegetable Chowder - cooking recipe

Ingredients

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

Preparation

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.
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.
Now add the cubed zucchini and continue to cook for about twenty minutes until the zucchini is soft.
Stir in the sour cream and serve.