Slow Cooker Canadian Bacon and Potato Chowder - Dump and Go Dinner
4
Servings
11
Ingredients
24
Comments
Canadian Bacon and chunks of potatoes play nicely together with barley to create a hearty flavorful chowder.
4
Servings
11
Ingredients
24
Comments
Ingredients
- 2 cups peel and chunk Yukon Gold Potato
- ⅔ cups dice Carrot
- 1 teaspoon mince Garlic, Cloves
- ⅔ cups dice Celery
- ¾ cups dice Onion, Red
- 4 cups Chicken Broth/Stock
- ½ cups Barley
- ¼ teaspoons Thyme, Dried
- ¼ teaspoons Black Pepper
- ¾ cups dice Canadian Bacon
- 1 cup Evaporated Milk
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Easy Assembly/Dump and Go
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a large bowl, combine potatoes, carrots, garlic, celery, onions, chicken broth, barley, thyme, pepper and canadian bacon.
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Make From Frozen Serving Day Directions
Slow Cooker
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 317
- Total Fat
- 7g
- Saturated Fat
- 3g
- Trans Fat
- 0g
- Cholesterol
- 38mg
- Sodium
- 1290mg
- Total Carbohydrates
- 48g
- Fiber
- 7g
- Sugar
- 10g
- Protein
- 16g
- WW Freestyle
- 9
24 Comments
Join the discussionThis looks delicious – definitely pinning! Have a great weekend.
Is there anything you can use instead of barley? My grocery store does not carry it. Thanks
You could sub a brown rice instead (not a quick cooking one)
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!
Very, very soon when we offer mix-n-match, if you are a member you will be able to print individually in the new format.
Great, I am a member, so I’ll look forward to that.Thank you so much.
Looks great! Could I make this on the stovetop? If so, how long? Thanks!
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.
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!
Glad to hear you enjoyed it! Soup in the slow cooker is one of my favorites.
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?
Rebekah – If you used the quick cooking – I would add it in the last hour of cooking. Let us know how it turns out!
Are there any subs for the evaporated milk? We are mostly dairy free here but this sounds tasty. Possibly coconut milk?
I would sub coconut milk – or almond or soy milk – boiling down the almond/soy to make it a little thicker.
This chowder was absolutely perfect and it was healthier than most creamy soups! Great!
Do you place items FROZEN in the crockpot or do you thaw first? Thanks.
Do you think using frozen French fries would be any good as a potato substitute? Worried about potatoes going black and thought this might be a good alternative.
Hmm. I’m not sure Betsy. I’m wondering if the exterior of the fries would be kinda soggy. If you give it a try, let us know how it turns out for you! Also, so long as the potatoes are submerged in the broth when you freeze them, it should keep them from turning black.
After peeling potatoes what can I use to keep them from turning and can they be freeze. Thank you.
Submerge them in liquid (water, juice, broth) immediately and they will keep from browning. Yukon Gold are the best for freezing but all of them can be frozen if cooked or submerged in liquid.
Made this for supper last night. I’m not sure i liked the addition of barley to potato soup. I’m also wondering why evaporated milk is used? I’d prefer regular milk if we made this again. It was not bad – just a bit different than I expected.
Hi Miranda, We test our recipes with test cooks for quality and flavor before publishing them but totally understand that people will need/want to make substitutions to fit their needs. You can definitely substitute regular milk in this dish. Evaporated milk has less water, so it will help to make soups/chowders less watery.
Once this soup has cooked in the crock pot and cooled can it then be frozen? If so should the evaporated milk be added before freezing? Or should it be added once the frozen soup is reheated?
Hi Jill, if you’re going to be microwaving then you could add it beforehand. However, if you’re going to put back in the slow cooker or cook on the stovetop then you could add it after reheating. It depends on your taste preference.