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Slow-Cooker Broccoli, Bacon and Cheddar Chowder

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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!
by: Tablespoon Kitchens
Updated Nov 9, 2016

Ingredients

  • 6 slices bacon
  • 1 large onion, chopped (1 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (12 oz) evaporated milk
  • 1 bag (12 oz) 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
  • 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)

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.

Expert Tips

  • tip 1
    Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
  • tip 2
    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.

Nutrition Information

520 Calories, 29g Total Fat, 25g Protein, 39g Total Carbohydrate, 15g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
520
Calories from Fat
260
Total Fat
29g
45%
Saturated Fat
17g
83%
Trans Fat
1g
Cholesterol
100mg
34%
Sodium
1610mg
67%
Potassium
1100mg
31%
Total Carbohydrate
39g
13%
Dietary Fiber
5g
20%
Sugars
15g
Protein
25g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
30%
30%
Calcium
60%
60%
Iron
15%
15%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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