Crockpot Corn Chowder

Name: Crockpot Corn Chowder
Prep time: 10 min
Cook time: 4 h
Total time: 4 h 10 min
Ingredients: 1 tbsp vegetable oil; 1 cup chopped carrots; 1 cup chopped celery; 1 cup chopped white onion; 3 cups peeled and cubed potatoes (I used russet); 3 cups chicken stock; 1 tsp garlic salt; 1 tsp dried thyme; ½ tsp paprika; 1 bay leaf; 1 tsp ground black pepper; 4 cups frozen corn; 2 cups whole milk; 3 tbsp cornstarch; 2 tbsp water; 4 pieces bacon (cooked and crumbled); Chopped chives

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Prep Time: 10 minutes

Cook Time: 240 minutes

Total: 250 minutes

Servings: 5

Author : Shannon Johanson

crockpot corn chowder

Instructions

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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.

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