2 Yukon Gold potatoes, peeled and diced
2 onions, diced

1 clove garlic, minced

3 -5 strips bacon, chopped
2½ cups (625 mL) corn kernels
1 tsp (5 mL) smoked (or sweet) paprika

½ tsp (2 mL) dried thyme

½ tsp (2 mL) each salt & pepper

2 cups (500 mL) chicken broth
2 cups (500 mL) water

4 tsp (18 mL) AP flour

2 cups (500 mL) broccoli florets

⅓ cup (75 mL) 35% whipping cream

½ cup (125 mL) shredded old Cheddar cheese

In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water. Stir to fully combine.
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 the potatoes.
Whisk flour with ¼ cup water until smooth; stir into slow cooker. Add remaining corn, broccoli and cream. Cover & cook on high until slightly thickened and broccoli is tender, around 20 minutes. Sprinkle each serving with cheese.

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