Recipe: Crock Pot Potato Chowder (low fat, using barley and Canadian bacon)

CROCK POT POTATO CHOWDER

2 cups potatoes, cut into 1/2-inch cubes
1 large carrot, diced
1 cup chopped leek, white part only
1 clove garlic, minced
4 cups fat-free chicken broth
1/2 cups uncooked pearl barley
1 bay leaf
1/4 tsp. dried thyme, crushed
1/4 tsp. ground black pepper
4 oz. Canadian bacon, cut into 1/4-inch pieces
1/2 cup evaporated fat-free milk
1/4 cup fat-free half-and-half

In a slow cooker, combine all ingredients except evaporated milk and half-and-half.

Cover crock pot and cook on low for 6 hours or until vegetables and barley are tender.

Stir in evaporated milk and half-and half and heat through, uncovered, about 10 minutes.

Makes 8 servings (1 1/4 cups each)