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Ingredients

• 1 tablespoon  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 teaspoon  dried thyme
• 1/8 teaspoon  paprika
• 4 cups  frozen corn kernels
• 2 cups  milk
• 3 tablespoons  cornstarch
• 2 tablespoons  white wine
• 1 tablespoon  fresh thyme, chopped
• 3/4 teaspoon  salt
• 5   slices ready-to-serve bacon (such as Oscar Meyer), prepared according to package directions and crumbled

Description

The Slow Cooker Makes This Creamy Corn Soup A Breeze To Prepare. Serve This Recipe With A Generous Amount Of Crumbled Bacon.

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