Creamy Bacon Potato Chowder in the Slow Cooker

This creamy soup is flavorful, made from simple wholesome ingredients, and easy to prepare in your slow cooker!
I used to make this recipe with canned cream of chicken soup, until I discovered from here how easy it is to make cream of chicken soup from scratch.  If you’re pressed for time, you can still make this with canned cream of chicken soup – I give directions for both ways below.
Try serving this chowder with whole wheat rolls and a green salad for a nutritious, satisfying meal.
Servings: 10
Prep time: 15 minutes
Total time: 8 hours
8 C potato, diced
5 C water, divided
3 Tbsp chicken bouillon
1 onion, chopped
1/2 tsp pepper
1/2 tsp garlic powder
3 Tbsp butter*
3 Tbsp flour*
1/2 C milk*
8 oz cream cheese
12 oz bacon, cooked and crumbled (see this tip)
  1. Combine potatoes, onion, chicken bouillon, pepper, and garlic powder in the slow cooker.
  2. Add 4 1/2 C of water.
  3. In a medium saucepan, melt the butter over medium heat.  Add the flour and let it cook for 1 minute. * (If you’re using canned cream of chicken soup, simply add the soup to the slow cooker, omit the starred ingredients, and go to step 7.)
  4. Slowly add the milk and 1/2 C water to the butter/flour mixture.  Whisk well to get rid of any lumps.
  5. Bring the mixture to a boil and let it simmer for 2-3 minutes.
  6. Pour the butter/milk mixture over the potatoes in the slow cooker.
  7. Cook the potatoes on low for 8 hours or high for 5-6 hours.
  8. About 20 minutes before you’d like to eat, add the cream cheese.  Cut it into chunks to help it melt more quickly.  Stir occasionally until it is all melted and incorporated into the soup.
  9. Add the bacon immediately before serving.
  10. Garnish with green onions, extra bacon, or cheese if desired.

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