- 1 tablespoon vegetable oil
- 2 medium-size carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch 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 fresh thyme, chopped
- 3/4 teaspoon salt
- 5 slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled
1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.
2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.
3. Stir in corn and milk; cover and cook for 1 hour or until heated through.
4. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes. Stir in fresh thyme and salt.
5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.