Slow-Cooker Corn Chowder

Name: Slow-Cooker Corn Chowder
Ingredients: 1 tablespoon vegetable oil; 2 medium 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; 34 teaspoon dried thyme; 18 teaspoon paprika; 4 cups frozen corn kernels; 2 cups milk; 3 tablespoons cornstarch; 2 tablespoons white wine; 1 tablespoon fresh thyme, chopped; 34 teaspoon salt; 5 slices ready-to-serve bacon, prepared according to package directions and crumbled

16 ingredients

11 steps

Ingredients

1 tablespoon vegetable oil
2 medium 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
34 teaspoon dried thyme
18 teaspoon paprika
4 cups frozen corn kernels
2 cups milk
3 tablespoons cornstarch
2 tablespoons white wine
1 tablespoon fresh thyme, chopped
34 teaspoon salt
5 slices ready-to-serve bacon, prepared according to package directions and crumbled

Directions

1

Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!
2

).
3

Cook carrot, celery and onion for 7 minutes or until softened.
4

Transfer to a slow-cooker base and add potatoes to bowl.
5

Pour broth over top and add bay leaf, dried thyme and paprika.
6

Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.
7

Stir in corn and milk; cover and cook for 1 hour or until heated through.
8

In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.
9

Stir in fresh thyme and salt.
10

Using a potato masher, gently mash the soup until slightly thickened.
11

Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.