Crockpot Corn Chowder
Ingredients
-
8
slices
thick cut smoked bacon
-
1
cup
diced yellow onion
-
4
cups
frozen whole corn kernels
-
3
cups
peeled and diced potatoes
-
1
cup
diced carrot
-
1
cup
diced celery
-
4
cups
Almond Breeze Original Almondmilk Cashewmilk Blend
-
2
pieces
bay leaves
-
1
teaspoon
kosher salt
-
¾
teaspoon
marjoram
-
3
tablespoons
cornstarch
Instructions
- Cook the sliced bacon in a skillet until crisp, then set aside and reserve the drippings.
- Sauté the diced onion in the bacon drippings until tender.
- In a slow cooker, combine the corn, diced potatoes, carrot, celery, half of the bacon, and the sautéed onions.
- Pour the almond milk blend over the ingredients and add bay leaves, salt, and marjoram.
- Cover and cook on high for 3 hours or low for 6 hours until potatoes are fork tender.
- Mix cornstarch with some broth in a bowl and stir it into the chowder, cooking for an additional 30 minutes until thickened.
- Remove the bay leaves, mash the soup slightly for thickness, and adjust seasoning if necessary.
- Serve hot, topped with the remaining bacon.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
15g
Total carbohydrates
49g
Total protein
11g
Sodium
844mg
Cholesterol
19mg
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