Slow-Cooker Broccoli, Bacon and Cheddar Chowder

By AzGrannie3

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)

Details

Preparation time 25mins
Cooking time 340mins
Adapted from tablespoon.com

Preparation

Step 1

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.