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Slow-Cooker Broccoli, Bacon and Cheddar Chowder

Slow-Cooker Broccoli, Bacon and Cheddar Chowder
  • Prep 25 min
  • Total 5 hr 40 min
  • Servings 6
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 November 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.

  • 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.
  • 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 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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