Corn Chowder
The slow cooker makes this creamy corn soup a breeze to prepare. Serve this recipe with a generous amount of crumbled bacon.
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
Calories 304, Total Fat 8 g, Saturated Fat 3 g, Cholesterol 15 mg, Sodium 486 mg, Carbohydrate 52 g, Fiber 5 g, Protein 12 g.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Creamy Corn Chowder
Fresh sweet corn, red potatoes, and bacon add rich flavor to this creamy chowder. Serve it on its own or with a sandwich for lunch or dinner.
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