Looks like you’re doing it right, Yaelle!
A friend just gave me this recipe, which sounds perfect for chilly temps...
Creamy Bacon Corn Chowder (crockpot)
Ingredients
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 14-16oz cans of corn (drained) OR one small 10-12oz bag of frozen corn
2 14-16oz cans of creamed corn
4 cups of water OR chicken broth
1 lb bacon, cooked and crumbled
½ teaspoon thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
salt & pepper to taste
1 12oz can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter (optional)
Instructions
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.
Thanks for the chowder recipe. I am going to make it.
I might have to try it... sounds tasty...