Corn Chowder
Recipe from Family Circle

The slow cooker makes this creamy corn soup a breeze to prepare. Serve this recipe with a generous amount of crumbled bacon.



by 2  people


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Servings: 6
Prep Time: 15 mins
Related Categories: More Holidays, Pork, Slow Cooker, Soup, Vegetables
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Ingredients
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    1   tablespoon 
    vegetable oil
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    2   
    medium-size carrots, finely chopped
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    1   
    stalk celery, finely chopped
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    1   
    small onion, finely chopped
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    1   
    large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
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    3   cups 
    low sodium chicken broth
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    1   
    bay leaf
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    3/4  teaspoon 
    dried thyme
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    1/8  teaspoon 
    paprika
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    4   cups 
    frozen corn kernels
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    2   cups 
    milk
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    3   tablespoons 
    cornstarch
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    2   tablespoons 
    white wine
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    1   tablespoon 
    fresh thyme, chopped
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    3/4  teaspoon 
    salt
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    5   
    slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled

Directions
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.
Nutrition information
Per Serving: cal. (kcal) 304, Fat, total (g) 8, chol. (mg) 15, sat. fat (g) 3, carb. (g) 52, fiber (g) 5, pro. (g) 12, sodium (mg) 486, Percent Daily Values are based on a 2,000 calorie diet
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