Slow Cooker Corn Chowder

• Gluten free

• Meat

  • 8 slices Bacon, thick cut smoked

• Produce

  • 2 medium stalks 1 cup diced celery
  • 2 Bay leaves
  • 1 cup Carrot
  • 4 cups Corn, frozen whole kernels
  • 3/4 tsp Marjoram
  • 3 cups Potatoes
  • 1 cup Yellow onion

• Baking & Spices

  • 3 tbsp Cornstarch
  • 1 tsp Kosher salt

• Nuts & Seeds

  • 4 cups Almond breeze original almondmilk cashewmilk blend

Found on foodiecrush.com

Description

Ingredients

• 8 slices thick cut smoked bacon
• 1 cup diced yellow onion
• 4 cups frozen whole corn kernels
• 3 cups peeled and diced potatoes, I used about 1 pound russet potatoes
• 1 cup diced carrot, about 2 medium carrots
• 1 cup diced celery, about 2 medium stalks
• 4 cups Almond Breeze Original Almondmilk Cashewmilk Blend
• 2 bay leaves
• 1 teaspoon kosher salt
• ¾ teaspoon marjoram
• 3 tablespoons cornstarch

Directions

• Slice the bacon into ¾-inch pieces. Heat a non-stick skillet over medium heat and cook the bacon until crisp. Transfer the bacon to a plate topped with a paper towel to drain and set aside. Reserve the bacon drippings in the pan and cook the onion in the bacon drippings until tender, about 4-5 minutes, stirring occasionally.
• Add the corn kernels, diced potatoes, carrot, celery and half of the chopped bacon to a 4 or 6 quart slow cooker. Add the cooked onions. Pour the Almond Breeze over the soup ingredients and add the bay leaves, kosher salt and marjoram. Stir gently to mix.
• Cover and cook on high for 3 hours or on low for 6 hours, or until the potatoes are fork tender.
• In a small bowl, mix the cornstarch with ½ cup of the broth then stir into the rest of the soup. Cook for 30 minutes or so more until the soup thickens.
• Remove the bay leaf and use a potato masher to gently smash the soup to thicken a bit more. If the soup seems to break or separate because of being cooked too long, stir in a ½ cup or more of AlmondBreeze.
• Season to taste with more kosher salt. Serve hot topped with chopped bacon.