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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Simple slow cooker recipe for corn chowder soup. Ingredients:
1 tbsp vegetable oil |
2 medium carrots, finely chopped |
1 stalk celery, chopped |
1 small onion, chopped |
1 red pepper |
1 large potato, peeled and cut |
3 cups low sodium chicken broth |
1 leaf, bay |
3/4 tsp thyme |
1/8 tsp paprika |
4 cups corn kernels, frozen |
2 cups skim milk |
3 tbsp cornstarch |
2 tbsp white wine |
1 tbsp thyme, chopped |
3/4 tsp salt |
Directions:
1. Place oil in pot and cook carrot, celery and onion on stovetop for 7 minutes. Transfer to slow cooker and add potatoes to bowl. Pour broth over top and add bay leaf, thyme and paprika. Cover and cook on HIGH for 1 1/2 hours or LOW for 3 hours or until potatoes are cooked through. Stir in corn and milk. Cover and cook for 1 hour or until heated through. In a small bowl, stir together cornstarch and wine and whisk into soup. Cook an additional 10 minutes. Stir in thyme and salt. Gently mash the soup until slightly thickened.
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