• 1 Rating

The slow cooker makes this creamy corn soup a breeze to prepare. Serve this recipe with a generous amount of crumbled bacon.

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Ingredients

Directions

  • 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.

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  • 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.

  • 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 fresh thyme and salt.

  • 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 Facts

304 calories; 8 g total fat; 15 mg cholesterol; 486 mg sodium. 52 g carbohydrates; 12 g protein;

Reviews

1 Ratings
  • 5 star values: 0
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  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0