- 1 lb small red potatoes, cut into 1-inch cubes
- ½ cup chopped onion
- 2 bags (12 ounces each) frozen whole kernel corn
- 3 cups chicken broth (from 32-oz carton)
- 1 teaspoon salt
- ½ teaspoon ground pepper
- 2 cups half-and-half
- 2 tablespoons cornstarch
- ½ lb bacon, crisply cooked, crumbled
- In 3½- to 4-quart slow cooker, mix potatoes, onion, corn, broth, salt and pepper.
- Cover; cook on High heat setting 3 to 4 hours or until potatoes are tender.
- In small bowl, beat half-and-half and cornstarch with whisk until smooth. Stir half-and-half mixture and bacon into mixture in slow-cooker. Cover; cook 10 to 15 minutes longer or until slightly thickened.
[Nutrition info goes here]
- If you have leftover soup, cool completely before pourning into freezer containers, leaving ½ to 1 inch at the top of the container for expansion. Store in the freezer for up to 3 months. Thaw frozen soup in the refridgerator overnight, then reheat over medium heat or in the microwave until hot.
- Garnish each bowl of hot soup with a spoonful of Cheddar or grated Parmesan cheese and a sprinkle of fresh thyme leaves or dill. Toss up a baby kale salad with an orange vinaigrette and toasted pecans to serve alongside.
- Try using tender bite-size potatoes—they can be red-skinned with a creamy interior or yellow-skinned with a golden interior.