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I haven't tried this yet, but it looks like something my family would enjoy. I got the recipe from Family Circle magazine.
- 1 tablespoon vegetable oil
- 2 medium carrots, finely chopped
- 1 stalk celery, finely chopped
- 1 small onion, finely chopped
- 1 large idaho potato (about 1 pound, peeled and cut into 1/2-inch cubes)
- 3 cups low sodium chicken broth
- 1 bay leaf
- 3⁄4 teaspoon dried thyme
- 1⁄8 teaspoon paprika
- 4 cups frozen corn kernels
- 2 cups milk
- 3 tablespoons cornstarch
- 2 tablespoons white wine
- 1 tablespoon fresh thyme, chopped
- 3⁄4 teaspoon salt
- 5 slices ready-to-serve bacon, prepared according to package directions and crumbled
- Place oil in a 4-6 quart stovetop-safe slow cooker bowl over medium-high heat on stovetop (use a skillet if your slow cooker bowl is not stovetop safe!).
- Cook carrot, celery and onion for 7 minutes or until softened.
- Transfer to a slow-cooker base and add potatoes to bowl.
- Pour broth over top and add bay leaf, dried thyme and paprika.
- Cover and cook on high for 1 1/2 hours or low for 3 hours, or until potatoes are cooked through.
- Stir in corn and milk; cover and cook for 1 hour or until heated through.
- In a small bowl, stir together cornstarch and wine and whisk into soup; cook an additional 10 minutes.
- Stir in fresh thyme and salt.
- Using a potato masher, gently mash the soup until slightly thickened.
- Sprinkle each serving with a generous 1/2 T crumbled bacon and serve immediately.