A creamy, cheesy soup topped with bacon, this soup is a real treat and will totally satisfy you. Did we mention how easy it is to prepare? Dear slow cooker, thank you!

*Ingredients :

°6 slices of bacon
°1 large onion, chopped (250 ml [1 cup])
°1 can (900 ml [4 cups]) chicken broth
°1 can (354 ml) evaporated milk
°1 bag (12 oz / 350 g) frozen broccoli, chopped and thawed
°3 medium sized golden potatoes, cut into cubes
°2 medium sized beans, cut into cubes
°1/2 teaspoon (2.5 ml) freshly ground black pepper
°1/4 teaspoon (1 ml) salt
°1/2 cup (125 ml) heavy whipping cream
°30 ml (2 tablespoons) cornstarch
°30 ml (2 tablespoons) water
°250g original Kraft TM Velveta cheese, cut into cubes
°1 1/2 cups (375 ml) grated sharp cheddar cheese

* Steps :

Spray a 4.7 L (5 L) slow cooker with cooking spray. In a 12-inch (30 cm) nonstick skillet, cook bacon over medium heat for 6 to 8 minutes, until crispy. Transfer to a paper towel to drain. Crumble the bacon, cover and refrigerate until ready to serve.
Pour everything but 1 tablespoon (15 ml) of bacon fat into the skillet. Add onions. Cook for 4 minutes, stirring occasionally, or until cooked through. Transfer the cooked onions to the slow cooker. Add the broth, milk, broccoli, potatoes, carrots, pepper, and salt.
Cover the potatoes and cook over low heat for 5 to 6 hours or until the potatoes are soft and the mixture comes to a boil.
Increasing the high heat add whipping cream. In a small bowl, whisk together the cornstarch and water with a paddle attachment. Whisk cornstarch mixture into slow cooker mixture. cover, covers; Cook for 15 minutes or until mixture thickens.
Add cheese cubes to the slow cooker; Stir until dissolved. Add cheddar cheese. Stir until dissolved. Serve chowder with preserved bacon for garnish.