Ingredients
The following ingredients have 5 Servings
- 2 1/2 pounds potatoes, peeled and cut into 1-inch cubes
- 12 ounces frozen corn*
- 1 small onion, chopped
- 4 garlic cloves, finely chopped
- 4 sprigs of fresh thyme
- 4 ½ cups chicken stock, homemade or store bought
- Salt and pepper to taste
- 1 teaspoon ground chicken bouillon (optional but highly recommended)
- ½ to 1 cup heavy cream
- 12 ounces bacon, cooked until crispy and chopped
Instruction
- Place the potatoes, the corn, onion, garlic, and thyme in the slow cooker. Pour the chicken broth over. Season generously with salt and pepper. Add the chicken bouillon (if using). Stir well.
- Cover and cook on low for 6 - 7 hours or on high for 3 - 4 hours or until the potatoes are tender and cooked through.
- Scoop out some of the potatoes onto a plate. Mash the potatoes with a fork and return to the crock pot, stirring them in to thicken the broth.
- Stir in heavy cream cover, and cook on low for an additional 30 minutes.
- Serve hot garnished with bacon