Slow cooker peameal and potato chowder Rate this article: 4.5 7963 Print Yield:serves 8 Prep Time: 15 minutes Cooking Time: 6 hours Ingredients: 1/2 lb (227 g) cooked and diced Ontario peameal bacon 1 1/2 cups (375 mL) roughly chopped leeks (white and light green parts only) 1 yellow onion, finely chopped 2 cloves garlic, minced 3 cups (750 mL) peeled and diced boiling potatoes 2 bay leaves 1 sprig of fresh thyme 1/4 tsp (1 mL) sea salt 1/2 tsp (2 mL) black pepper 6 cups (1.5 L) low sodium chicken stock 1 cup (250 mL) half-and-half cream 1 can (12 oz/370 mL) condensed mil Cooking Instructions: Melt butter in a saucepan over medium heat. Add leeks, onion, and garlic and cook stirring constantly until leeks and onions are translucent, about 4 minutes. In slow cooker combine leek mixture, potatoes, bay leaves, thyme, salt and pepper. Stir in chicken stock. Cover and cook on low setting for 6 hours. Remove bay leaves and thyme sprig. Spoon out 1 cup (250 mL) of potato chunks and set aside. Use an immersion blender to puree soup until smooth. Stir in reserved potato chunks, cream, condensed milk and peameal bacon. Pork chops with roasted squash and apples Pork Tenderloin Baked in a Baguette