For a couple days, Sacramento has been experiencing overcast and dreary weather. However, in my Slow Cooker, I have cooked up a pot of one of my favorite soups - South West Corn and Bacon Chowder. It provides my taste buds with a sunny flavor.
- 1 lb. sliced bacon cut into 1” pieces
- 1 large onion chopped
- 2 large carrots chopped
- 4 potatoes chopped
- 2 16 oz. cans of corn drained OR one small 10-12oz bag of frozen corn
- 2 16 oz. cans of creamed corn
- 4 cups chicken broth
- 1 4 oz. can chopped Ortega Chiles
- 1/2 teaspoon thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- salt & pepper to taste
- 1 pound Mexican crema (similar to sour cream)
- 2 tablespoons cornstarch
1. In a skillet fry and sauté the bacon until crispy.
2. Remove the bacon from the pan and drain on paper towels.
3. Place the chopped onions in the skillet and sauté slightly.
4. Place everything except for the crema and cornstarch into the slow cooker.
5. Add just enough chicken stock to cover the ingredients.
6. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
7. Combine cornstarch and crema.
8. Stir into slow cooker 30 minutes before serving,
9. Taste and adjust seasoning with salt and pepper to taste.
*Note from Myrl: Traditionally, this recipe uses one 12 oz. can of evaporated milk rather than crema. I use crema because it seems to kick this soup up a notch, as does the addition of the Ortega Chilies.