SOUP Slow Cooker Creamy Bacon Corn Chowder Soup

재료

– 2 large carrots, chopped

– 1 large onion, chopped

– 4 potatoes, chopped

– 2 cans of corn, drained

– 2 cans creamed corn

– 4 cups chicken broth

– 1 pound of bacon cooked and crumbled

– 1/2 teaspoon thyme

– 1 teaspoon dried parsley

– 1/2 teaspoon garlic powder

– Salt, and pepper to taste

– 1 • 12 ounce canned evaporated milk

– 2 tablespoons of cornstarch

– 3 tablespoons butter

방향

– Place everything except evaporated, milk, corn, starch, and butter into the slow cooker

–Add just enough broth to cover the ingredients

– Cook on high, 5 hours or low 7 to 8 hours until vegetables are softened

– Combine corn starch and evaporated milk. Stirred into slow cooker along with butter 30 minutes before serving.

– Taste and adjust seasoning with salt and pepper