Slow-Cooker Broccoli, Bacon and Cheddar Chowder

Prep 25 min
Total 5 hr 40 min
Servings 6

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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 Tablespoon.com.

Ingredients

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

Steps

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.
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