Ingredients
- 1 large onion, chopped
- 3 celery stalks, chopped
- 1 potato, cubed
- 6 ears of corn, kernels removed
- 4 cups chicken broth
- 12 ounces evaporated milk
- 3 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Place the onion, celery, potato, and corn kernels into your slow cooker.
- Add the chicken broth and evaporated milk. Season with thyme, bay leaf, salt, and pepper.
- Cook on low for 6 hours. Serve immediately.
Notes
- For a vegan version, use vegetable broth and coconut or almond milk instead of chicken broth and evaporated milk.
- Add a chopped jalapeño or cayenne pepper for a spicy kick.
- For extra protein, consider adding sausage, or shredded chicken.
- Stir in shredded cheddar cheese for a cheesy twist.
- Experiment with different herbs like rosemary or parsley in place of thyme.
- Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5g
- Sodium: 600mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 15mg
