Ingredients

The following ingredients have 4 Servings
  • 6 slices bacon
  • 1 large onion, chopped (1 cup)
  • 1 carton (32 oz) Progresso™ chicken broth (4 cups)
  • 1 can (12 oz) evaporated milk
  • 1 bag (12 oz) frozen chopped broccoli, thawed
  • 3 medium Yukon gold potatoes, diced
  • 2 medium carrots, diced
  • 1/2 teaspoon freshly ground pepper
  • 1/4 teaspoon salt
  • 1/2 cup heavy whipping cream
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 8 oz Kraft™ Velveeta™ original cheese, cut into cubes
  • 1 1/2 cups shredded sharp Cheddar cheese (6 oz)

Instruction

  • 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.
  • 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.
  • Cover; cook on Low heat setting 5 to 6 hours or until bubbly and potatoes are tender.
  • 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.
  • Add cheese cubes to slow cooker; stir until melted. Add Cheddar cheese; stir until melted. Serve chowder with reserved crumbled bacon as garnish.