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Canadian Bacon & Potato Chowder

I live for winter meals in the slow cooker.  So much so that my pantry shelves contain not one, not two, but in fact 3 slow cookers! There is just something about walking in the door and being met with the aromas of a delicious meal waiting for your family after a long day at work.

Until recently I had never experimented with chowder, stews thicker and heartier cousin.  (And I secretly love to say it like the East Coasters do “Chowda”  or “Chowduh”.)  Canadian Bacon and chunks of potatoes play nicely together with barley to create a hearty flavorful chowder.   Top with chives, cheese or even a dollop of sour cream and you have yourself a meal.

Canadian Bacon & Potato Chowder



  • 2 cups potatoes, peeled and cut into 1 inch chunks
  • 0.67 cups carrots, peeled and diced
  • 1 teaspoons garlic, minced
  • 0.67 cups celery, diced
  • 0.75 cups red onion, chopped
  • 4 cups chicken broth
  • 0.5 cups uncooked barley (regular not quick cooking)
  • 0.25 teaspoons thyme
  • 0.25 teaspoons pepper
  • 5 ounces Canadian style bacon, cut into 1/4 inch pieces
  • 1 cup evaporated milk


In a slow cooker combine potatoes, carrots, garlic, celery, onions, chicken broth, barley, thyme, pepper and Canadian bacon.  Cook on low for 6 hours.  Stir in evaporated milk.  Leave lid open a crack and continue to cook until heated through. 

Freezing Directions:

In a large bowl combine potatoes, carrots, garlic, celery, onions, chicken broth, barley, thyme, pepper and Canadian bacon.  Place in gallon freezer storage bag.  Place evaporated milk in a pint sized freezer storage bag and place inside gallon freezer bag of potato mixture. Label and freeze.  To serve: Thaw, removing smaller bag of evaporated milk from meat/veggie mix.  Place meat/veggie mix in slow cooker.  Cover and cook on low for 6 hours.  Stir in evaporated milk. Leave lid open a crack and continue to cook until heated through.

Servings:  4

**conversion chart image provided by Erik Spiekermann

14 Responses to “Canadian Bacon & Potato Chowder”

  1. This looks delicious – definitely pinning! Have a great weekend.

  2. michelle says:

    Is there anything you can use instead of barley? My grocery store does not carry it. Thanks

  3. Mamachele says:

    Is there a way to get these individually posted recipes in the same recipe card format as the monthly meal recipes? I can never seem to print the recipes and instructions fully in this format.

    Thank you!

  4. Angie says:

    Looks great! Could I make this on the stovetop? If so, how long? Thanks!

    • lisa says:

      Yes – Angie – you could adapt to cook on the stovetop. If so – I would cook the all ingredients except the milk over medium heat until veggies and barley are tender. Add evaporated milk, and cook for 10 minutes more until heated through.

  5. Holly says:

    Made this today in the slow cooker- so easy and SUCH a delicious chowder for dinner. Thanks for giving me yet another recipe to add to our rotation!

  6. Rebekah says:

    Is there any way to sub quick cooking barley for the regular? I can only find the quick cooking locally. Maybe if I added it later in the cooking process?

    • lisa says:

      Rebekah – If you used the quick cooking – I would add it in the last hour of cooking. Let us know how it turns out!

  7. says:

    Are there any subs for the evaporated milk? We are mostly dairy free here but this sounds tasty. Possibly coconut milk?

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