Day Five Soup Week: Creamy Corn Chowder.

This one is made in the slow-cooker.

1 Tbsp olive oil
2 medium carrots (or about 10 baby carrots), finely chopped
1 stalk celery, finely chopped
1 small onion, finely chopped
1 large potato (about 1 lb), peeled and cut into 1/2-in cubes
3 cups low sodium chicken stock
1 bay leaf
3/4 tsp dried thyme
1/4 tsp paprika
4 cups frozen corn kernels
2 cups milk
3 Tbsp cornstarch
2 Tbsp white cooking wine
1/2 cup cream
1 tsp salt
ground pepper
about 5 slices bacon, crumbled (optional)

1. In a skillet, saute onions, carrots, celery and potatoes with oil until softened and lightly browned. Remove from heat and add a splash of water or chicken stock to de-glaze the pan.
2. Transfer vegetables to slow-cooker and add potatoes. Pour broth over the top and add bay leaf, thyme and paprika. Cover and cook over low heat for 3 hours or high heat for 1 1/2 hours, until potatoes are cooked through.
3. Stir in corn and milk; cover and cook for 1 hour more until heated through.
4. In a small bowl, whisk cornstarch and wine together, then add cream. Whisk cream mixture into the soup and cook an additional 10 minutes. Stir in salt and pepper to taste.
5. Using a potato masher, gently mash some of the potatoes until slightly thickened.
Sprinkle each serving with crumbled bacon and serve immediately.