Corn Chowder
The slow cooker makes this creamy corn soup a breeze to prepare. Serve this recipe with a generous amount of crumbled bacon.
Makes
6
Prep
15
m
Slow Cook
280
m
Slow Cook
(low) or 2 hours 40 minutes (high)
Ingredients
Directions
- 1 of 5 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.
- 2 of 5 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.
- 3 of 5 Stir in corn and milk; cover and cook for 1 hour or until heated through.
- 4 of 5 In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes. Stir in fresh thyme and salt.
- 5 of 5 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 Information for Corn Chowder
Servings Per Recipe: 6
Per Serving: 5 g fiber, 486 mg sodium, 304 kcal cal., 12 g pro., 52 g carb., 8 g Fat, total, 15 mg chol., 3 g sat. fat
Servings Per Recipe: 6
Per Serving: 5 g fiber, 486 mg sodium, 304 kcal cal., 12 g pro., 52 g carb., 8 g Fat, total, 15 mg chol., 3 g sat. fat
