Slow Cooker Corn Chowder

Serves 8 in about 4 hours. Potatoes goes in first, and bacon finishes the pot.

Ingredients

• 1 (32 oz) pkg frozen corn kernels (or 5 cups fresh)
• 1 sm onion, diced
• 4 potatoes, peeled and cubed
• 2 med carrots, diced
• 3 tbsp butter
• 3 cloves garlic, minced (or 2 tsp garlic powder)
• 1 bay leaf
• ½ tsp dried thyme leaves (or 2 sprigs fresh)
• 1 ½ tsp kosher salt (or 1 tsp table salt)
• ¾ tsp pepper
• ½ tsp smoked paprika
• 1 (15 oz) can creamed corn
• 4 cups chicken stock, low sodium
• 5 tbsp flour
• 1 cup half and half
• 1 lb bacon, cooked and chopped (optional)
• ½ red bell pepper, chopped
• 2 tbsp parsley, fresh, chopped (or dried)

Method

1. Stir in the corn, onion, potatoes, carrots, butter, garlic, bay leaf, thyme, salt, pepper, smoked paprika, creamed corn, and chicken stock to a 6 qt slow cooker. Mix well. Simmer on high for 3 to 4 hours, or until vegetables are tender.
2. 30 minutes before serving, whisk together the flour and half and half until flour is dissolved. Tip in this slurry to the soup and stir.
3. Also stir in the bacon (if using), and bell pepper. Put a lid on and cook 30 minutes.
4. Just before serving, remove and discard the bay leaf, and stir in the parsley.

More slow cooker ideas are in the slow cooker collection.