What's Cooking in Meat Camp

 Slow Cooker Bacon Corn Chowder (edited)

Ingredients

2 large carrots, diced

2 stalks celery, diced

1 small sweet onion, diced

2 cloves garlic, minced

4 small red potatoes, chopped (your choice as to how many, size, or kind of potato - i use Yukon gold and more than 4)

2 cups frozen (or canned) corn (your choice - the original recipe called for 4 cups which we thought was way too much)

1 lb. bacon, cooked and crumbled, 1/4 cup reserved

1 teaspoon dried thyme

1/2 teaspoon dried oregano

1 teaspoons salt

1/2 teaspoon pepper

4 cups  chicken broth

1- 12 oz.  can evaporated milk

2 tablespoons (16 g) cornstarch

2 tablespoons (28 g) butter (optional)

Directions

1. Place carrots, celery, onion, garlic, potatoes, corn, bacon, thyme, oregano, salt and pepper in a slow cooker and toss to combine.

2. Add just enough chicken stock to cover.

3. Cook on low for 7 1/2 hours, until vegetables are soft.

4. Whisk cornstarch into evaporated milk. Stir into slow cooker along with butter. A personal preference edit.  I found the chowder to be a little thicker than I liked, so added some heavy cream (amount is up to you) during this step.  Cook an additional 30 minutes.  

Taste and adjust seasoning. Serve garnished with reserved bacon.

Pro Tip: If you’d like a heartier soup to serve as a main dish, add in 2 cups of chopped fully-cooked chicken in step 4.

Yum!

😊