Slow Cooker Corn Chowder

Post date: Nov 5, 2015 8:13:13 PM

(Makes 6 servings)

1 Tbsp. vegetable oil

1 cup finely chopped carrots (2 medium)

1/2 cup finely chopped celery (1 stalk)

1/3 cup finely chopped onion (1 small)

3 cups peeled and cubed russet potatoes (about 1 pound)

3 cups chicken broth

1 bay leaf

3/4 tsp. salt

3/4 tsp. dried thyme, crushed

1/8 tsp. paprika

4 cups frozen whole kernel corn

2 cups milk

3 Tbsp. cornstarch

2 Tbsp. dry white wine

1 Tbsp. snipped fresh thyme

4 slices bacon, crisp-cooked, drained and crumbled

Cracked black pepper

Directions:

In a medium saucepan, heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4-6 qt. slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.

Cover and cook on low-heat setting about 3 hours or on high for 1 1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through.

In a small bowl, stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.

Using a potato masher or immersion blender, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.