Slow-Cooker Corn Chowder

6 Servings
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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
  • 4 tablespoons cornstarch
  • 2 tablespoons dry white wine
  • 1 tablespoon snipped fresh thyme
  • 6 slices bacon, crisp-cooked, drained, and crumbled
  • Cracked black pepper

Directions

  1. Heat oil in a medium saucepan over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer 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 combine cornstarch and wine together with the Mix-Stir. Stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme.
  4. Using the Potato Masher, gently mash potatoes until soup is slightly thickened. Ladle into bowls and top with crumbled bacon and cracked pepper.

https://www.cutco.com/learn/slow-cooker-corn-chowder