Slow Cooker: Creamy Bacon Corn Chowder

• Gluten free

• Meat

  • 1 lb Bacon, cooked and crumbled

• Produce

  • 2 Carrots, large
  • 28 16oz cans Corn
  • 28 16oz cans Creamed corn
  • 1/2 tsp Garlic powder
  • 1 Onion, large
  • 1 tsp Parsley, dried
  • 4 Potatoes
  • 1/2 tsp Thyme

• Canned Goods

  • 1 12oz can Evaporated milk
  • 4 cups Water or chicken broth

• Baking & Spices

  • 2 tbsp Cornstarch
  • 1 Salt & pepper

• Dairy

  • 3 tbsp Butter

Found on spendwithpennies.com

Description

Ingredients

• 2 large carrots, chopped
• 1 large onion, chopped
• 4 potatoes, chopped
• 2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn
• 2 14-16oz cans of creamed corn
• 4 cups of water OR chicken broth
• 1 lb bacon, cooked and crumbled
• ½ teaspoon thyme
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• salt & pepper to taste
• 1 12oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter (optional)

Directions

• Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
• Add just enough water or chicken stock to cover the ingredients.
• Cook on high 5 hours or low 7-8 hours until vegetables are softened.
• Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
• Taste and adjust seasoning with salt and pepper to taste.