Ingredients
- 3 Cups Frozen Corn
- 1 1/2 Pounds Yukon potatoes peeled and cut into 1-inch pieces
- 1/2 Yellow Onion diced
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Ground Black Pepper
- 4 Cups Chicken Broth
- 1 Cup Heavy Whipping Cream
- 3 Tablespoons Cornstarch
- 8 Slices Bacon cooked until crisp and chopped
- Serving: chopped green onions shredded cheese and crumbled bacon
Instructions
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Add the corn, potatoes, onion, garlic powder, salt, pepper and chicken broth to a crockpot then stir to combine.
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Cover and cook on high for 4 hours or on low for 6 hours.
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Whisk the heavy cream and cornstarch together in a small bowl then pour it into the soup and stir to combine.
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Cook on high for another hour or until the potatoes are tender and the broth is thickened to your liking.
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Stir in the bacon then serve with freshly minced chives and cooked and chopped bacon if desired.