1/2 large onion, chopped
1 carrot, chopped
1 stalk celery, chopped
5 cups chicken stock
1 Tblsp. dried parsley
1/3 cup butter
13 oz. can evaporated milk
corn (fresh, can or frozen)
salt and pepper to taste
Everything in crockpot except milk. Add milk and severeal tablespoons cornstartch to thicken soup one hour before serving. Cook 8-10 hours on low.
Top with cheese and crumbled bacon.
1 comment:
Did this last night and it turned out great. Good thing I held back on the potatoes; I bought five, but didn't have enough room in my crock pot for all of them, so had to throw out just a little bit. Even my nearly-two-year old enjoyed it! Also, we added way more carrots just because we never eat vegetables and thought this would be a good way to get them in. I would recommend it as I can't imagine only one in the entire crock pot.
Post a Comment