One of the best parts about summer is the fresh corn! It's so sweet and creamy and just has the best flavor, if you get it from the right places. And it's so cheap! This recipe from Baked by Rachel was excellent and a new summer favorite, it's slightly adapted for our taste!
1 cup onion (chopped)
1/2 cup red pepper (diced)
1/4 cup celery (diced)
2 cloves garlic (minced)
4 cups fresh corn kernels
4 cups potatoes (peeled and diced)
2 tsp salt
1 tsp pepper
1 tsp dried thyme
3 cups chicken broth
1 cup heavy cream
3 tbsp flour
6 sliced bacon (cooked and chopped)
green onions
Puree 1 cup corn with 1 cup chicken broth and set to the side. Mix together onion, red pepper, celery, garlic, remaining corn, potatoes, salt, pepper, dried thyme and remaining chicken broth into the crock pot and stir together. Pour the pureed corn mixture over the top. Cook on low for 8 hours. After 7 1/2 hours whisk together the heavy cream and flour then pour into the crock pot. Cook for the remaining 30 minutes. Stir in half of the bacon and serve with extra crumbled bacon and green onions on top.
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