Slow Cooker Corn Chowder
Description
Potatoes, carrots, onion, corn, and bacon, chicken stock and evaporated milk make a very delicious soup that is perfect for cooler weather. Cook it all day in the slow cooker so that it's ready for dinner. Serve with a crusty bread.
Ingredients
1 lb. bacon, cooked and crumbled
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2- 14 oz. canned corn or one small 12 oz. bag frozen corn
2- 14 oz. canned creamed corn
4 c. water or chicken stock
½ t. thyme
1 t. dried parsley
½ t. garlic powder
salt & pepper, to taste
12 oz. can evaporated milk
2 T. cornstarch
3 T. butter, optional
Directions
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Cook bacon; crumble.
Scrub potatoes and carrots; chop. Peel onion; chop.
Place a slow cooker liner in the crock of the slow cooker for easy clean up.
Place all ingredients except for the evaporated milk, cornstarch and butter into the slow cooker.
Add just enough water or chicken stock to cover the ingredients. Cook on High 5 hours or Low 7-8 hours until vegetables are softened.
30 minutes before serving, in a bowl, stir together cornstarch and evaporated milk; carefully stir this into the slow cooker, along with butter.
Taste; season with salt and pepper, as desired.
12 servings.