4 cups fresh or frozen corn kernels
1 medium onion, diced
2 medium potatoes, peeled and diced
3 cups chicken or vegetable broth
1 cup heavy cream
4 slices of bacon, cooked and crumbled
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
2 tablespoons butter
2 tablespoons all-purpose flour
2 tablespoons chopped fresh parsley for garnish
Directions
- In a slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika.
- Cover and cook on low for 6-8 hours or until potatoes are tender.
- In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.
- Gradually whisk in heavy cream until smooth. Cook until thickened.
- Stir the cream mixture into the slow cooker, mixing well.
- Add crumbled bacon and stir to combine.
- Cook on high for an additional 30 minutes to thicken.
- Serve hot, garnished with fresh parsley.