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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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I haven't tried this yet, but it looks like something my family would enjoy. I got the recipe from Family Circle magazine. Ingredients:
1 tablespoon vegetable oil |
2 medium carrots, finely chopped |
1 stalk celery, finely chopped |
1 small onion, finely chopped |
1 large idaho potato (about 1 pound, peeled and cut into 1/2-inch cubes) |
3 cups low sodium chicken broth |
1 bay leaf |
3/4 teaspoon dried thyme |
1/8 teaspoon paprika |
4 cups frozen corn kernels |
2 cups milk |
3 tablespoons cornstarch |
2 tablespoons white wine |
1 tablespoon fresh thyme, chopped |
3/4 teaspoon salt |
5 slices ready-to-serve bacon, prepared according to package directions and crumbled |
Directions:
1. Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!).
2. Cook carrot, celery and onion for 7 minutes or until softened.
3. Transfer to a slow-cooker base and add potatoes to bowl.
4. Pour broth over top and add bay leaf, dried thyme and paprika.
5. Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.
6. Stir in corn and milk; cover and cook for 1 hour or until heated through.
7. In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.
8. Stir in fresh thyme and salt.
9. Using a potato masher, gently mash the soup until slightly thickened.
10. Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.
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