Slow Cooker Corn Chowder

Name: Slow Cooker Corn Chowder
Ingredients: 1 tablespoon 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 reduced-sodium chicken broth; 1 bay leaf; 3/4 teaspoon salt; 3/4 teaspoon dried thyme, crushed; 1/8 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

17 ingredients

4 steps

Ingredients

1 tablespoon 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 reduced-sodium chicken broth
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon dried thyme, crushed
1/8 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

Directions

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.
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.
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.
4

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