Back Bay Corn Chowder

This comes from Slow Cooker: the best cookbook ever by Diane Phillips. I used 2 cans drained sweet corn instead of the frozen. Served with crusty french bread. OhEmGee, delicious!!!

• Ready In: 4 hrs 20 mins
• Serves: 6-8

Ingredients

• 8  slices bacon, cut into 1/2 - inch dice
• 1  cup onion, finely chopped
• 3  celery ribs, finely chopped
• 1 1⁄2 teaspoons dried thyme
• 1⁄2 cup all-purpose flour
• 4  cups chicken or 4  cups vegetable broth
•  Tabasco sauce
• 4  cups  red potatoes, diced
• 1 (16 ounce) package  frozen white corn, defrosted (I used 2 15.25 ounce cans sweet corn, drained)
• 1  cup heavy cream

Directions

1. Cook the bacon in a large skillet over medium heat until crisp. Add the onion, celery and thyme and cook over medium-high heat until the onion begins to soften. Add the flour and cook, stirring, over medium heat for 3 minutes. Gradually add the broth and 8 drops of Tabasco, whisking until smooth, and bring mixture to a boil.
2. Transfer the contents of the skillet to a 5-7 quart crockpot/slowcooker. Add the potatoes and corn. Cover and cook on high for 3 hours or low for 6-7 hours.
3. At the end of the cooking time, stir in the cream, cover and cook on low for an additional 30 minutes. Season with salt and Tabasco.
4. Serve the chowder hot.