4 slices of bacon, chopped
1 medium onion, diced
2 cloves garlic, minced
4 cups potatoes, peeled and diced
3 cups corn kernels (fresh, frozen, or canned)
4 cups chicken broth
1 cup heavy cream
Salt and pepper to taste
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
2 tablespoons butter
Chopped chives for garnish (optional)
Directions
1. In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and set aside, leaving the drippings in the pan.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
3. In the slow cooker, combine the sautéed onion and garlic, diced potatoes, corn kernels, chicken broth, thyme, and smoked paprika.
4. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the potatoes are tender.
5. About 30 minutes before serving, add the heavy cream and butter to the slow cooker. Stir well and let it heat through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with crispy bacon and chopped chives if desired.
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