Week of October 24th-28th 2016
2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped
2 14-16 ounce cans of corn (drained) OR one small 10-12 ounce bag of frozen corn
2 14-16 ounce cans of creamed corn
4 cups of water OR chicken broth
1 pound bacon, cooked and crumbled
½ teaspoon thyme
1 teaspoon dried parsley
½ teaspoon garlic powder
salt & pepper to taste
1 12 ounce can of evaporated milk
2 tablespoons cornstarch
3 tablespoons of butter (optional)
Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker. Add just enough water or chicken stock to cover the ingredients. Cook on high 5 hours or low 7-8 hours until vegetables are softened. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving, Taste and adjust seasoning with salt and pepper to taste.