Photo of Potato and Canadian bacon slow cooker chowder by WW

Potato and Canadian bacon slow cooker chowder

PersonalPoints™ per serving
Total Time
6 hr 25 min
25 min
6 hr
This rich, chunky chowder is extremely satisfying and is comfort food at its finest. It requires some prep in terms of chopping up the veggies before adding them to the slow-cooker; otherwise, this recipe is extremely hands-off and will be ready to go after a long day of work. It features potatoes, carrots, leeks, pearl barley, bay leaves, and dried thyme, while it gets its luxuriously creamy consistency from evaporated milk and half-and-half. Lean Canadian bacon also gives it great flavor without adding too much fat. Simply toss everything together but the milks in the slow cooker, then set it and forget it for 6 hours. Stir in the milks when it's done cooking, and your delicious chowder is ready to go.


Uncooked potato(es)

2 cup(s), cut into 1/2-inch cubes

Uncooked carrot(s)

1 large, diced

Uncooked leek(s)

1 cup(s), chopped, white part only

Garlic clove(s)

1 medium clove(s), minced

Fat free chicken broth

4 cup(s)

Uncooked pearl barley

½ cup(s)

Bay leaf

1 leaf/leaves

Dried thyme

¼ tsp, crushed

Black pepper

¼ tsp

Uncooked Canadian bacon

4 oz, cut into 1/4-inch pieces

Fat free evaporated milk

½ cup(s)

Fat-free half-and-half

2 oz


  1. In a slow cooker, combine potatoes, carrots, leek, garlic, broth, barley, bay leaf, thyme, pepper and bacon; cover and cook on low for 6 hours.
  2. Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes. Yields about 1 2/3 cups per serving.