4 cups fresh or frozen corn kernels1 medium onion, diced2 medium potatoes, peeled and diced3 cups chicken or vegetable broth1 cup heavy cream4 slices of bacon, cooked and crumbled2 cloves garlic, minced1 teaspoon salt1/2 teaspoon black pepper1/2 teaspoon smoked paprika2 tablespoons butter2 tablespoons all-purpose flour2 tablespoons chopped fresh parsley for garnishDirectionsIn a slow cooker, combine corn, onion, potatoes, broth, garlic, salt, pepper, and smoked paprika.Cover and cook on low for 6-8 hours or until potatoes are tender.In a small saucepan, melt butter over medium heat. Stir in flour and cook for 1-2 minutes to form a roux.Gradually whisk in heavy cream until smooth. Cook until thickened.Stir the cream mixture into the slow cooker, mixing well.Add crumbled bacon and stir to combine.Cook on high for an additional 30 minutes to thicken.Serve hot, garnished with fresh parsley.
This creamy delight is known in our house as ‘Amish Snow Day Soup’—perfect for chilly evenings!
