I took a ... I don't know how long it was now, three hours maybe? ... nap, and I woke up thinking someone was shooting at me. I was the passenger in a truck where the passenger side door wouldn't close, and "Sean" wouldn't stop driving recklessly and throwing me against the door. Sean was not aka Pimp Diddy or P. Daddy or whatever the hell that guy is/was called, because in my dreams Sean was white.
Oh, the Potato and Canadian Bacon Chowder? AM GOOD. Read on for the recipe.
POTATO AND CANADIAN BACON CHOWDER
Weight Watchers POINTSŪ value | 2
Servings | 8
Preparation Time | 25 min
Cooking Time | 360 min
Level of Difficulty | Easy
2 cup potato(es), cut into 1/2-inch cubes
1 large carrot(s), diced
1 cup leek(s), chopped, white part only
1 medium garlic clove(s), minced
4 cup chicken broth, fat-free
1/2 cup uncooked barley, pearl
1 tsp bay leaf, crumbled or 1 whole leaf
1/4 tsp dried thyme, crushed
1/4 tsp black pepper
4 oz cooked canadian-style bacon, cut into 1/4-inch pieces
1/2 cup fat-free evaporated milk
2 fl oz fat-free half-and-half cream
1. In a slow cooker, combine potatoes, carrots, leek, garlic, chicken broth, barley, bay leaf, thyme, pepper and Canadian bacon. Cover and cook on low for 6 hours or until vegetables and barley are tender.
2. Stir in evaporated milk and half-and-half and heat through uncovered, about 10 minutes. Yields about 1 1/4 cups per serving.
I added a cup of frozen corn to this with 30 minutes remaining in the first stage of cooking time (so I bumped up the Points value in my tracker to 2.5 to overcompensate for the addition). I put a little bit of shredded cheese on the top of my serving and it added a nice bit of flavor. The barley helps thicken the chowder and really isn't noticeable as barley in the end product.