This creamy potato chowder is actually low-fat when made with fat-free milk and chicken broth.
2 C. potatoes, cut into 1/2-inch cubes 1 large carrot, diced 1 C. chopped leek, white part only 1 clove garlic, minced 4 C. fat-free chicken broth 1/2 C. pearl barley 1 bay leaf 1/4 tsp. dried, crushed thyme 1/4 tsp. pepper 4 oz. Canadian bacon cut into 1/4-inch pieces 1/2 C. evaporated fat-free milk 1/4 C. fat-free half-and-half
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.8 (1 1/4 C.) servings