Corn Chowder

Ingredients

1 tbsp vegetable oil
2 medium-size carrots, finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large Idaho potato (about 1 pound), peeled and cut into 1/2-inch cubes
3 cups low sodium chicken broth
1 bay leaf
3/4 tsp dried thyme
1/8 tsp paprika
4 cups frozen corn kernels
2 cups Lactaid milk
3 tablespoons cornstarch
2 tbsp water
3/4 teaspoon salt
5 slices turkey bacon, prepared and crumbled

Directions

1. Place oil in a 4- to 6-quart stovetop-safe slow-cooker bowl over medium-high heat on stovetop. Cook carrot, celery and onion for 7 minutes or until softened.

2. Transfer to slow-cooker base and add potatoes to bowl. Pour broth over top and add bay leaf, dried thyme and paprika. Cover and cook on HIGH for 1-1/2 hours or LOW for 3 hours, or until potatoes are cooked through.

3. Stir in corn and milk; cover and cook for 1 hour or until heated through.

4. In a small bowl, stir together cornstarch and water and whisk into soup; cook an additional 10 minutes. Stir in salt.

5. Using a potato masher, gently mash the soup until slightly thickened. Sprinkle each serving with a generous 1/2 tablespoon crumbled bacon and serve immediately.