Slow Cooker Corn Chowder
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Ingredients
- 1lb Frozen Corn
- 8oz Thick Sliced Bacon (Chopped)
- 1 Large Onion (12 oz) (Cut into 1/2)
- 1/2lb Carrots (Cut into 1/2)
- 1/2lb Carrots (Rough chopped)
- 1 Large Baking Potato (Peeled and rough chopped)
- 1 Large Baking Potato (Peeled and cut into 1/2)
- 6 cups Chicken Stock
- 1 teaspoon Thyme
- 1 Bay Leaf (Left whole)
- 1/2 cup Flour
- 1 cup Heavy Cream
- 6 stalks Celery (Cut in half lengthwise and chopped into 1/2)
Directions
| Step 1 | |
 Heat slow cooker to high and add stock Heat a large pan and reduce heat to medium, add bacon and stir to separate the pieces, when bacon is beginning to look cooked but not brown, add onions to pan and stir well | |
| Step 2 | |
| Cook onions and bacon together for about five minutes stirring frequently (once or twice per minute) | |
| Step 3 | |
| Add flour to pan and stir well, let cook for three minutes, stirring | |
| Step 4 | |
 Slowly add two cups of stock to onion mixture, one cup at a time, stir well and let cook for five minutes | |
| Step 5 | |
 Add onion mixture to slow cooker. Add rough chopped carrots, potatoes 1 cup of corn, and half of the celery to the slow cooker. Add bay leaf and thyme. Cover and cook on high for two hours, or until potatoes are tender | |
| Step 6 | |
| After two hours, when the potatoes are tender, remove bay leaf, and puree soup in pot with an immersion blender, or in a blender or food processor (taking care with the hot liquid). If you have removed it, return the soup to the slow cooker. | |
| Step 7 | |
|
Add remaining carrots, celery, potatoes and corn to slow cooker. Cook on high for another hour. | |
| Step 8 | |
| Add cream and stir well. Taste for seasoning. | |