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Prep Time: 15 Minutes Cook Time: 480 Minutes |
Ready In: 495 Minutes Servings: 6 |
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My dad gave me a recipe book at Christmas a few years ago called Slow Cooker Recipes and this recipe is in it. I make this all the time now because we love it! I like to make it on a Saturday or Sunday to smell this soup cooking in my crock pot all day. Nothing like a good cup of hot soup on a cold day. Ingredients:
2 (14 1/2 ounce) cans chicken broth |
1 (16 ounce) bag frozen corn kernels |
3 small potatoes, peeled and cut into 1/2 inch pieces |
1 red bell pepper, diced |
1 medium onion, diced |
1 celery rib, sliced |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon ground coriander |
1/2 cup heavy cream |
8 slices bacon, crisp-cooked and crumbled |
Directions:
1. Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker. Cover; cook on low 7-8 hours.
2. Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on high, uncovered, until hot. Adjust seasonings, if desired. Garnish with bacon.
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