- 4 strips bacon
- 2 large carrots, peeled and thinly sliced (a little over 1 cup)
- 2-3 celery stalks, thinly sliced (about 1 cup)
- 1/2 medium yellow onion, diced (about 3/4 cup)
- 3 cloves garlic, minced
- 1 (14 ounce) can cream-style corn
- 2 (14 ounce) cans corn, drained (or use about 3 cups frozen)
- 2 large sweet potatoes, peeled and cubed (or regular potatoes)
- 3 boneless skinless chicken breasts, cubed
- 5 cups (1200ml) chicken broth (I use reduced sodium)
- 1 Tablespoon fresh thyme
- 2 teaspoons dried parsley flakes
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 and 1/2 cups (360ml) whole milk
- 2 Tablespoons cornstarch
- optional: fresh (or dried) parsley for garnish
- Cook bacon in a large skillet over medium heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towels and allow to cool. Once cool, crumble the bacon.
- Add the carrots, celery, onions, and garlic to the skillet. Stir and cook the vegetables in the bacon grease over medium heat until soft, about 5 minutes. Set aside.
- Place the creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into a 5 quart or larger slow cooker. Add the celery/carrot/onions and the crumbled bacon (save some for garnish if desired!). Give it all a quick stir, cover with the lid, and cook on low heat for about 6-7 hours.
- At the 6-7 hour mark, whisk the cornstarch and milk together. Pour in the soup. Give it a stir and cover. Cook 1 more hour. Serve warm with a sprinkle of parsley and/or any leftover bacon crumbles.
- Leftovers keep well in the refrigerator for 1 week. To reheat, simply pour into a pot over medium heat and cook until warm. Soup freezes well, up to 3 months.