Ingredients
1 tablespoon vegetable oil
1 cup finely chopped carrots (2 medium)
1/2 cup finely chopped celery (1 stalk)
1/3 cup finely chopped onion (1 small)
3 cups peeled and cubed russet potatoes (about 1 pound)
3 cups reduced-sodium chicken broth
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon dried thyme, crushed
1/8 teaspoon paprika
4 cups frozen whole kernel corn
2 cups milk
3 tablespoons cornstarch
2 tablespoons dry white wine
1 tablespoon snipped fresh thyme
4 slices bacon, crisp-cooked, drained, and crumbled
Cracked black pepper
Preparation
In a medium saucepan heat oil over medium-high heat. Add carrots, celery, and onion; cook about 7 minutes or until vegetables are tender, stirring occasionally. Transfer mixture to a 4- to 6-quart slow cooker. Stir in potatoes, broth, bay leaf, salt, dried thyme, and paprika. Cover and cook on low-heat setting about 3 hours or on high-heat setting about 1-1/2 hours or until potatoes are tender. Stir in corn and milk. Cover and cook about 1 hour or until heated through. In a small bowl stir together cornstarch and wine; stir into mixture in cooker. Cover and cook for 10 minutes more. Stir in fresh thyme. Using a potato masher, gently mash potatoes until soup is slightly thickened. Sprinkle each serving with crumbled bacon and cracked pepper.
