Crockpot Corn Chowder

INGREDIENTS

• 1 tbsp canola 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

INSTRUCTIONS

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