<p>Canadian Bacon and chunks of potatoes play nicely together with barley to create a hearty flavorful chowder.</p>
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Ingredients
- 2 cups peel and chunk Yukon Gold Potato
- 2/3 cups dice Carrot
- 1 teaspoon mince Garlic, Cloves
- 2/3 cups dice Celery
- 3/4 cups dice Onion, Red
- 4 cups Chicken Broth/Stock
- 1/2 cups Barley
- 1/4 teaspoons Thyme, Dried
- 1/4 teaspoons Black Pepper
- 3/4 cups dice Canadian Bacon
Serving Day Ingredients
- 1 cup Evaporated Milk
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 1.5 cups
- 317 Calories
- 7g Total Fat
- 3g Sat Fat
- 0g Trans Fat
- 38mg Cholesterol
- 1290mg Sodium
- 48g Total Carb
- 7g Fiber
- 10g Total Sugars (Includes 0g Added Sugars)
- 16g Protein
- 9 WW Freestyle
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.
Freeze For Later Cooking Directions
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.
- Divide among indicated number of gallon freezer bags.
- Seal, label and freeze.
Make From Frozen Serving Day Directions
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
- Place meat/veggie mix in slow cooker. Cover and cook low for 6 hours.
- Stir in evaporated milk. Leave lid open a crack and continue to cook until heated through.