Crockpot Potato Chowder

Crockpot Potato Chowder

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This creamy potato chowder is actually low-fat when made with fat-free milk and chicken broth.

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Serving Size / Yield

7 servings

Ingredients

  • 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

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Directions

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

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