This soup is delicious! A big chunk of crusty bread is the perfect compliment.
Serves 8-10
4 slices bacon, chopped
1 medium onion, chopped
2 stalks celery, chopped
2 medium potatoes, chopped
4 c. corn kernels
4 c. chicken stock
1 bay leaf
1 tsp salt
1/2 tsp black pepper
2 tbsp butter
2 tbsp all-purpose flour
1 can evaporated milk or 1 1/2 c. whipping cream
1 c. grated cheddar cheese
fresh parsley, optional
In a large skillet over medium heat, cook bacon, onions and celery for 5 minutes or until onions are translucent.* Transfer to a slow cooker
Add potatoes, corn, stock, bay leaf, salt and pepper to slow cooker; stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours, until vegetables are tender and soup is bubbling. Remove bay leaf.
In a sauce pan over medium-high heat, melt butter. Add flour and stir to make a smooth paste. Slowly add milk, whisking constantly to combine. Bring mixture to a boil, whisking constantly until thickened.
Remove from heat and stir in cheese until completely melted. Gradually stir milk sauce mixture into slow cooker. Cover and cook on high for 20-30 minutes.
Optional: Serve garnished with additional cheddar cheese and chopped fresh parsley.
*to make the bacon a little crispier, I would cook it separately for a couple minutes before adding the onions and celery.
