Sunday, June 28, 2020

Potato and Canadian Bacon Slow Cooker Chowder

2 C. potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 C. leek, chopped, white part only
1 medium garlic clove, minced
4 C. fat free chicken broth
½ C. pearl barley
¼ t. dried thyme, crushed
¼ t. black pepper
4 oz. Canadian-style bacon, cut into 1/4-inch pieces
bay leaf
½ C. fat free evaporated milk
2 fl oz fat free creamer,  such as fat-free half-and-half

  1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. 
  2. Cover and cook on low for 6 hours or until vegetables and barley are tender.
  3. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. 

Yields about 1 1/4 cups per serving.

No comments:

Post a Comment