4 strips bacon
2 lg carrots, peeled & thinly sliced
2-3 celery stalks, thinly sliced (about 1 cup)
½ med yellow onion, diced (about 3/4 cup)
3 cloves garlic, minced
1 (14 oz.) can cream-style corn
2 (14 oz.) cans corn, drained (or 3 cups frozen)
2 lg sweet potatoes, peeled & cubed (or regular potatoes)
3 boneless skinless chicken breasts, cubed
5 cups chicken broth (I use reduced sodium)
1 Tbsp. fresh thyme
2 tsp dried parsley flakes
1 tsp salt
1 tsp freshly ground black pepper
1½ cups whole milk
2 Tbsp. cornstarch
optional: fresh (or dried) parsley for garnish
Cook bacon in skillet over med heat until browned on both sides. (Keep grease in skillet!) Place strips on paper towel. Once cool, crumble bacon.
Add carrots, celery, onions, & garlic to skillet. Stir; cook vegetables in bacon grease over med heat until soft, about 5 minutes. Set aside.
Place creamed corn, corn, sweet potatoes, chicken, chicken broth, thyme, parsley, salt, and pepper into 5 quart or larger slow cooker. Add celery/carrot/onions & the crumbled bacon (save some for garnish). 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 & 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 refrigerator for 1 week. To reheat, simply pour into pot over med heat & cook until warm. Soup freezes well, up to 3 months.