Ingredients
4bacon strips
2large carrots,(a little over 1 cup), peeled, thinly sliced
3celery stalks,(about 1 cup), thinly sliced
½medium yellow onion,(about ¾ cup), diced
3garlic cloves,minced
14ozcream style corn,(1 can)
28ozcorn,or use about 3 cups frozen, (2 cans), drained
2large sweet potatoes,or regular potatoes, peeled, cubed
3chicken breasts,boneless skinless, cubed
5cupschicken broth,used reduced sodium
1tbspfresh thyme
2tspdried parsley flakes
1tspsalt
1tspfreshly ground black pepper
1½cupswhole milk
2tbspcornstarch
fresh parsley,or dried, for garnish, optional
Preparation
Cook the bacon in a large skillet over medium heat until browned on both sides. Place the strips on paper towels and allow to cool. Once cool, crumble the bacon.
Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat for about 5 minutes until soft. Set aside.
Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5-quart or larger slow cooker.
Add the celery, carrot, onions, and the crumbled bacon. Give it all a quick stir, cover with the lid and cook on Low heat for about 6 to 7 hours.
At the 6 to 7-hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook for 1 more hour.
Serve warm with a sprinkle of parsley and any leftover bacon crumbles, and enjoy!
