Crockpot Corn Chowder

Step 1

In a skillet over medium-high heat add canola oil and sauté carrots, celery, and onions until tender, about 5 minutes. Transfer to 6qt crockpot and add potatoes, chicken stock, garlic salt, thyme, paprika, bay leaf, and pepper. Cover and cook on low 3 hours (high for 1.5 hours).

Step 2

Stir in corn, milk and (make a roux with cornstarch and water) cornstarch mixture. Stir and cook one more hour.

Step 3

Using a potato masher, mash potatoes and vegetables to thicken soup (you can mash as much or as little as desired). Top with crumbled bacon and chopped chives.