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| Cooking Time in Minutes | 360480 |
| Servings | 4 |
- 2 potatoes, peeled and diced
- 1 onion, diced
- 1 clove of garlic, minced
- 3 strips bacon, chopped
- 2 1/2 cups corn kernels
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- 1/2 tsp each salt and pepper
- 2 cups sodium reduced chicken broth
- 2 cups water
- 4 tsp all purpose flour
- 2 cups small brocolli florets
- 1/2 cup whipping cream
- 1/2 cup shredded old cheddar cheese
- In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt and pepper. Stir in broth and water
- Cover and cook on low until potatoes are tender, 6 to 8 hours. Using potato masher or hand blender, mash several times to break up about half of the potatoes.
- Whisk flour with 1/4 cup water until smooth; stir into slow cooker. Add remaining corn, broccoli and cream. Cook, covered, on high until slightly thickened and broccoli is tender, about 20 minutes. Sprinkle each serving with cheese.
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