SLOW COOKER CORN CHOWDER

INGREDIENTS:

4 slices bacon, diced

6 ears yellow corn, kernels removed (about 5-6 cups)

1 russet potato, peeled and diced

2 slices bacon

1 onion, diced

3 cloves garlic, minced

4 sprigs fresh thyme

6 cups chicken stock

Kosher salt and freshly ground black pepper, to taste

1 cup heavy cream

2 tablespoons chopped fresh chives

DIRECTIONS:

Heat a large skillet over medium high heat. Add diced bacon and cook until brown and crispy, about 6-8 minutes. Drain excess fat; transfer bacon to a paper towel-lined plate. Set aside.

Place corn, potato, bacon slices, onion, garlic and thyme into a 6-qt slow cooker. Stir in chicken stock; season with salt and pepper, to taste.

Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Remove thyme sprigs and bacon.

Puree with an immersion blender until desired consistency is reached. Stir in heavy cream; season with salt and pepper, to taste.

Serve immediately, sprinkled with bacon and garnished with chives, if desired.