Corn Potato Bacon Chowder
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 (16 oz ) cans of corn, drained (or one 10-12oz. bag of frozen corn)
2 (16 oz ) cans of creamed corn
4 cups of water chicken broth
1 lb bacon cooked and crumbled
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt & pepper to taste
1 (12 oz) can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter, optional
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving. Taste and adjust seasoning with salt and pepper to taste.