Potato and Canadian Bacon Chowder

2 cups potatoes, cut into 1/2-inch cubes

1 large carrot, diced

1 cup onion, diced [they used leeks, but I always have onions]

1 medium garlic clove, minced

4 cups chicken broth [fat-free if you want]

1/2 cup uncooked barley

1 piece bay leaf

1/4 tsp dried thyme, crushed

1/4 tsp black pepper

4 oz Canadian-style bacon, cut into 1/4-inch pieces

1/2 cup evaporated milk [fat-free...what to do with the rest of the can? Pumpkin Bread!]

2 oz half-and-half [fat free]

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.

Stir in evaporated milk and half-and-half; heat through, uncovered, about 10 minutes.

Yields about 1 2/3 cups per serving.