INGREDIENTS
2
cans (about 14 ounces each) chicken broth
1
bag (16 ounces) frozen corn kernels, thawed
3
small potatoes, peeled and cut into 1/2-inch pieces
1
red bell pepper, diced
1
medium onion, diced
1
stalk celery, sliced
1/2
teaspoon salt
1/2
teaspoon black pepper
1/4
teaspoon ground coriander
1/2
cup whipping cream
8
slices bacon, crisp-cooked and crumbled
PREPARATION:
Slow Cooker Directions
- Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker. Cover; cook on LOW 7 to 8 hours.
- Partially mash soup mixture with potato masher to thicken. Stir in cream; cook on HIGH, uncovered, until hot. Adjust seasonings. Garnish with bacon.
This recipe appears in:
Chowders
