Potato And Canadian Bacon Slow Cooker Chowder Food

SLOW COOKER CANADIAN BACON AND POTATO CHOWDER - DUMP AND GO DINNER

Steps:

• In a slow cooker combine potatoes, carrots, garlic, celery, onions, chicken broth, barley, thyme, pepper and canadian bacon. Cook on low for 6 hours. Stir in evaporated milk. Leave lid open a crack and continue to cook until heated through.

POTATO AND CANADIAN BACON SLOW COOKER CHOWDER

Steps:

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

POTATO CORN AND CANADIAN BACON CHOWDER

Steps:

• Combine all ingredients except milk, cornstarch, salt and pepper in slow cooker; cover and cook on high for 4-5 hours, adding 1 1/2 cups milk during last 30 minutes.
• Discard bay leaf. Process half the soup in food processor or blender until smooth; return to slow cooker.
• Cover and cook on high for 10 mintues; stir in combined 1/2 cup milk and cornstarch, stirring 2-3 mintues. Season to taste with salt and pepper.

BACON AND POTATO CHOWDER

Steps:

• Fry bacon until crisp, and chop. Drain and use paper towel to soak up excess fat.
• In a large pot, sautee onion and garlic with 2 tbsp bacon drippings.
• Add potatoes, water, bouillon cubes to pot.
• Heat to boiling, then cover and simmer until potatoes are cooked, then add bacon.
• Mix flour with a small amount of evaporated milk, making a paste.
• Gradually stir in remaining milk.
• Add to potato mixture.
• Cook over medium heat until mixture comes to a boil and thickens.
• Stir often to ensure the soup doesn't burn on the bottom of the pot.