MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Slow Cooker Corn Chowder
Categories: Svegetables, Herbs, Potatoes, Pork, Dairy
Yield: 6 Servings

1 tb Oil
1 c Fine chopped carrots
1/2 c Fine chopped celery
1/3 c Fine chopped onion
3 c Peeled, cubed russet
- potatoes
3 c Chicken broth
1 Bay leaf
3/4 ts Salt
3/4 ts Dried thyme; crushed
1/8 ts Paprika
4 c Frozen whole kernel corn
2 c Milk
3 tb Cornstarch
2 tb Dry white wine
1 tb Snipped fresh thyme
4 sl Bacon; crisp-cooked, drained
- crumbled
Cracked black pepper

In a medium saucepan heat oil over medium-high heat. Add
carrots, celery, and onion; cook about 7 minutes or until
vegetables are tender, stirring occasionally. Transfer
mixture to a 4 to 6 quart slow cooker. Stir in potatoes,
broth, bay leaf, salt, dried thyme, and paprika.

Cover and cook on low-heat setting about 3 hours or on
high-heat setting about 1 1/2 hours or until potatoes are
tender. Stir in corn and milk. Cover and cook about 1
hour or until heated through.

In a small bowl stir together cornstarch and wine; stir
into mixture in cooker. Cover and cook for 10 minutes
more. Stir in fresh thyme.

Using a potato masher, gently mash potatoes until soup is
slightly thickened. Sprinkle each serving with crumbled
bacon and cracked pepper.

Makes: 6 servings

Better Homes & Gardens | April 2017

MM Format by Dave Drum - 22 April 2017

Uncle Dirty Dave's Archives

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... "I never learned from a man who agreed with me." -- Robert A. Heinlein
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