Corn Chowder

(Serves – 6; Preparation – 15 minutes; Crockpot time – 2 ½ hours (on high)

1 tablespoon olive oil

1 cup finely diced carrots

½ cup diced celery

1/3 cup diced onion (sweet onion)

3 cups peeled and cubed red potatoes (I don’t peel them)

2 cup chicken broth

1 bay leaf

¾ teaspoon salt

¾ teaspoon dried thyme

1/8 teaspoon paprika

4 cups frozen corn (I used corn niblets – canned corn)

2 cups full cream milk

3 tablespoons cornstarch

2 tablespoons dry white wine

6 slices crisp bacon – crumbled

Cracked black pepper (or red pepper flakes)

Heat the oil (or the bacon grease) in a pan and saute the onion, carrots and celery. Place the potatoes, broth, bay leaf, salt, thyme and paprika into a large crockpot – add the sauted vegetables. Cover and cook on high for about 1 ½ hours. Add the corn and milk. Cover and cook for another hour. In a small bowl blend the wine and cornstarch – stir into the simmering corn chowder. Cover and cook for another 15 minutes. Add the bacon and black pepper. Serve!

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Another crockpot (slow cooker) recipe that is yummy, rich and creamy! Serve this with a salad and French bread, garlic butter, and crumbled cheddar or feta. Green onions, fresh thyme, or cilantro – depending on taste – can be sprinkled on the chowder before serving. I removed ½ of the vegetables from the crockpot and pureed the remainder – and then returned the unprocessed vegies to the pot. Although I usually serve this soup hot, I like it cold too – perfect for summer days. Make enough for leftovers – chill – and enjoy.

#chowder #corn