1-Spray a 4.7 L (5 L) slow cooker with cooking spray. In a 12-inch (30 cm) nonstick skillet, cook bacon over medium heat for 6 to 8 minutes, until crispy. Transfer to a paper towel to drain. Crumble the bacon, cover and refrigerate until ready to serve.
2-Pour everything but 1 tablespoon (15 ml) of bacon fat into the skillet. Add onions. Cook for 4 minutes, stirring occasionally, or until cooked through. Transfer the cooked onions to the slow cooker. Add the broth, milk, broccoli, potatoes, carrots, pepper, and salt.
3-Cover the potatoes and cook over low heat for 5 to 6 hours or until the potatoes are soft and the mixture comes to a boil.
4-Increasing the high heat add whipping cream. In a small bowl, whisk together the cornstarch and water with a paddle attachment. Whisk cornstarch mixture into slow cooker mixture. cover, covers; Cook for 15 minutes or until mixture thickens.
5-Add cheese cubes to the slow cooker; Stir until dissolved. Add cheddar cheese. Stir until dissolved. Serve chowder with preserved bacon for garnish.
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