Ingredients: 2 Yukon Gold potatoes, peeled and diced 2 onions, diced 1 clove garlic, minced 3 -5 strips bacon, chopped 2½ cups (625 mL) corn kernels 1 tsp (5 mL) smoked (or sweet) paprika ½ tsp (2 mL) dried thyme ½ tsp (2 mL) each salt & pepper 2 cups (500 mL) chicken broth 2 cups (500 mL) water 4 tsp (18 mL) AP flour 2 cups (500 mL) broccoli florets ⅓ cup (75 mL) 35% whipping cream ½ cup (125 mL) shredded old Cheddar cheese
Method: In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water. Stir to fully combine. Cover and cook on low until potatoes are tender, 6 to 8 hours. Using potato masher or hand blender, mash several times to break up the potatoes. Whisk flour with ¼ cup water until smooth; stir into slow cooker. Add remaining corn, broccoli and cream. Cover & cook on high until slightly thickened and broccoli is tender, around 20 minutes. Sprinkle each serving with cheese.
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