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.
Servings:
6 servings
Ingredients
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1 tablespoonvegetable oilsee savings
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2 medium-sizecarrots, finely choppedsee savings
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1stalk celery, finely choppedsee savings
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1 smallonion, finely choppedsee savings
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1 largeIdaho potato (about 1 pound), peeled and cut into 1/2-inch cubessee savings
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3 cupslow sodium chicken brothsee savings
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1bay leafsee savings
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3/4 teaspoondried thymesee savings
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1/8 teaspoonpaprikasee savings
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4 cupsfrozen corn kernelssee savings
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2 cupsmilksee savings
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3 tablespoonscornstarchsee savings
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2 tablespoonswhite winesee savings
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1 tablespoonfresh thyme, choppedsee savings
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3/4 teaspoonsaltsee savings
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5slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbledsee savings
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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: 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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