Slow-Cooker Broccoli, Bacon and Cheddar Chowder

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Creamy, cheesy and bacony, this chowder hits all the right notes and promises to leave you satisfied. Did we mention how easy it is to make? Thanks, slow cooker!MORE+LESS-

Make with

Progresso Broth

large onion, chopped (1 cup)

carton (32 oz) Progresso™ chicken broth (4 cups)

can (12 oz) evaporated milk

bag (12 oz) frozen chopped broccoli, thawed

medium Yukon gold potatoes, diced

1/2

teaspoon freshly ground pepper

1/2

cup heavy whipping cream

oz Kraft™ Velveeta™ original cheese, cut into cubes

1 1/2

cups shredded sharp Cheddar cheese (6 oz)

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1
Spray 5-quart slow cooker with cooking spray. In 12-inch skillet, cook bacon over medium heat 6 to 8 minutes or until crispy. Transfer to paper towels to drain. Crumble bacon; cover and refrigerate until ready to serve.
2
Pour all except 1 tablespoon drippings from skillet. Add onion; cook about 4 minutes, stirring occasionally, until tender. Transfer onion mixture to slow cooker. Stir in broth, milk, broccoli, potatoes, carrots, pepper and salt.
3
Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
4
Increase to High heat setting; stir in whipping cream. In small bowl, beat cornstarch and water with whisk. Beat cornstarch mixture into mixture in slow cooker. Cover; cook about 15 minutes or until thickened.
5
Add cheese cubes to slow cooker; stir until melted. Add Cheddar cheese; stir until melted. Serve chowder with reserved crumbled bacon as garnish.

Expert Tips

Cheddar cheese comes in a variety of types from mild to extra sharp. If you’re looking for a less intense Cheddar flavor, use mild Cheddar. If you enjoy a more intense Cheddar flavor, use sharp Cheddar.
Yukon gold potatoes have a waxy texture that holds up better than russet or baking potatoes, which tend to fall apart in the slow-cooking process.