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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Slow Cooker Broccoli/Spinach Bacon and Cheddar Chowder Recipe

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This recipe for Slow Cooker Broccoli/Spinach Bacon and Cheddar Chowder is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 slices of bacon
1 large onion chopped
1 carton 32oz. chicken broth(4 cups)
1 12 oz. can of evaporated milk
1 12oz. bag of frozen chopped broccoli or spinach thawed
3 medium potatoes peeled and diced
2 medium carrots diced
1 package frozen corn thawed
½ teaspoon ground pepper
¼ teaspoon salt
½ cup heavy whipping cream( can substitute half and half)
2 tablespoons corn starch
2 tablespoons water
8 oz. Velveeta original cheese cut into cubes( I have substituted American)
1½ cup sharp cheddar cheese shredded
Directions:
Directions:
Spray 5 quart slow cooker with cooking spray.
In skillet cook bacon over medium heat until crispy and drain.
Crumble bacon and cover in refrigerator until ready to serve.
Pour all except 1 tablespoon drippings from skillet.
Add onion to drippings in pan and cook until tender.
Transfer onion mixture to slow cooker.
Stir in broth, milk, broccoli , potatoes, carrots ,pepper and salt.
Cover and cook on low heat setting 5-6 hours until bubbly and potatoes are tender.
Increase to high heat and stir in whipping cream.
In a small bowl beat corn starch and water with a Wisk to make rue.
Add into slow cooker, cover and cook additional 15 mutes on high until thickened.
Add cheese cubes to mixture and stir until melted.
Add cheddar cheese and stir until melted.
Serve chowder with bacon as garnish.
Personal Notes:
Personal Notes:
Can substitute spinach for broccoli and add hot sauce or spices as your family likes.

 

 

 

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