Corn Chowder



3 C Corn (if using frozen, defrost and drain)

2 C Potatoes, diced

1 Onion, diced

2 Carrots, diced

2 Celery Stalks, diced

2 Cloves Garlic, minced

2 tsp. Worcestershire Sauce

4 C Vegetable Broth

2 Bay Leaves

1tsp. Dried Thyme

1/2 tsp. Dried Parsley

1/2 tsp. Dried Marjoram

1/2 tsp. Oregano

1/2 tsp. Ground Sage

6 Slices Bacon, diced

1/2 C Milk

3T Cornstarch

1C Cheddar Cheese, shredded (optional)

Salt and Pepper to taste


-In medium pan over medium heat, fry bacon until crisp.  Remove from pan and place on paper towel lined plate.  Place onion and a dash of salt in bacon grease, and cook about 3-4 minutes or until onion is soft.

-Add all ingredients but milk and cornstarch in crockpot.  Cook low 6 hours or until potatoes are fork tender.

-1 Hour prior to serving, make a slurry with milk and cornstarch, mix well into crockpot, add cheese if you desire.  Cook last hour.  Serve hot.

Great served with extra bacon crisps on top. Enjoy!

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