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Slow Cooker Creamy Potato Chowder

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PREP TIME
30 min
COOKING TIME
390 min
TOTAL TIME
420 min
SERVINGS
6 servings
Soup
Slow Cooker Creamy Potato Chowder
Ingredients
  • 6 slices bacon, cut into 1/2 inch pieces
  • 1 onion, finely chopped
  • 2 (10.5 ounce) cans condensed chicken broth
  • 2 cups water
  • 5 large potatoes, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon ground white pepper
  • 1/2 cup all-purpose flour
  • 2 cups half-and-half cream
  • 1 (12 fluid ounce) can evaporated milk
Instructions
1
Begin by placing the bacon and onion in a substantial, deep pan on the stovetop. Heat over an elevated temperature until the bacon is uniformly browned and the onions are tender. Remove any surplus fat from the pan.
2
Transfer the bacon and onion to a large, portable container designed for slow cooking. Mix in chicken broth, water, potatoes, salt, dill weed, and white pepper. Close the container, and cook on a low setting for 6 to 7 hours, stirring occasionally.
3
In a separate, small container, combine the flour and half-and-half. Blend into the soup along with evaporated milk. Cover the container, and cook for an additional 30 minutes before serving.