Slow-Cooker Broccoli, Bacon and Cheddar Chowder

slow-cooker broccoli, bacon and cheddar chowder Entree
Slow-Cooker Broccoli, Bacon and Cheddar Chowder
  • Prep 25 min
  • Total 5 hr 40 min
  • Servings 6

Creamy, cheesy and bacony, this chowder hits all the right notes and promises to leave you satisfied. Did we mention how easy it is to make? Thanks, slow cooker! Recipe by


  • 6 slices bacon
  • 1 large onion, chopped (1 cup)
  • 1 carton (900 mL) chicken broth (4 cups)
  • 1 can (354 mL) evaporated milk
  • 1 bag (12 oz/350 g) frozen chopped broccoli, thawed
  • 3 medium Yukon gold potatoes, diced
  • 2 medium carrots, diced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 250 g Kraft™ Velveeta™ original cheese, cut into cubes
  • 1 1/2 cups shredded sharp Cheddar cheese


  • 1
    Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until crispy. Transfer to paper towels to drain. Crumble bacon; cover and refrigerate until ready to serve.
  • 2
    Pour all except 1 tablespoon drippings from skillet. Add onion; cook about 4 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, milk, broccoli, potatoes, carrots, pepper and salt.
  • 3
    Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
  • 4
    Increase to High heat setting; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into mixture in slow cooker. Cover; cook about 15 minutes or until thickened.
  • 5
    Add cheese cubes to slow cooker; stir until melted. Add Cheddar cheese; stir until melted. Serve chowder with reserved crumbled bacon as garnish.

  • Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavour, use mild Cheddar. If you enjoy a more intense Cheddar flavour, use sharp Cheddar.
  • Yukon gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.
  • Trademarks referred to herein are the properties of their respective owners.

Nutrition Facts

Serving Size: 6
% Daily Value
Total Fat
Saturated Fat
Trans Fat
Total Carbs
Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.

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