Slow Cooker Corn Chowder

By Jahel

Ingredients

• 1 tablespoon vegetable oil
• 1 cup finely chopped carrots (2 medium)
• ½ 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 reduced-sodium chicken broth
• 1 bay leaf
• ¾ teaspoon salt
• ¾ teaspoon dried thyme crushed
• teaspoon paprika
• 4 cups frozen whole kernel corn
• 2 cups milk
• 3 tablespoons cornstarch
• 2 tablespoons dry white wine
• 1 tablespoon snipped fresh thyme
• 4 slices bacon crisp-cooked drained, and crumbled
• Cracked black pepper

Details

Level of difficulty Easy
Cost Average budget

Preparation

Step 1

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- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika.

Step 2

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

Step 3

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.

Step 4

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