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Slow Cooker Canadian Bacon and Potato Chowder - Dump and Go Dinner

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Slow Cooker Canadian Bacon and Potato Chowder - Dump and Go Dinner

Lisa
The Cook
4 Servings
11 Ingredients
22 Comments

Canadian Bacon and chunks of potatoes play nicely together with barley to create a hearty flavorful chowder.

4 Servings
11 Ingredients
22 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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Slow Cooker

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Make It Now Cooking Directions

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Nutrition Facts

  • Not available.

22 Comments

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  1. 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!

    1. 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.

  2. 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!

  3. 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?

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

  5. 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.

    1. 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.

    1. 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.

  6. 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.

    1. 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.

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