Corn Chowder (2)

1 tablespoon vegetable oil
2 medium carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large potato, peeled and cut into cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 teaspoon dried thyme
1/8 teaspoon paprika
4 cups frozen corn kernels
2 cups milk
3 tablespoons cornstarch
2 tablespoons white wine
1 tablespoon thyme, chopped
3/4 teaspoon salt
5 slices bacon, cooked and crumbled

Place oil in a slow cooker bowl over heat on stovetop. Cook celery, onion and carrot for 7 minutes or until softened. Transfer to slow cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, thyme and paprika. Cover and cook on high 1 1/2 hours or low 3 hours or until potatoes are cooked through.

Stir in corn and milk, cover and cook 1 hour or until heated through. In a bowl, stir together cornstarch and wine and whisk into soup, cook an additional 10 minutes. Stir in thyme and salt. Mash the soup until slightly thickened. Sprinkle each serving with 1/2 tablespoon crumbled bacon and serve immediately.

Makes 4 Servings.


Crock-Pot Programmable Cook and Carry Oval Slow Cooker

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