Ingredients:<br />2 Yukon Gold potatoes, peeled and diced <br />2 onions, diced<br />1 clove garlic, minced<br />3 -5 strips bacon, chopped<br />2½ cups (625 mL) corn kernels <br />1 tsp (5 mL) smoked (or sweet) paprika<br />½ tsp (2 mL) dried thyme<br />½ tsp (2 mL) each salt & pepper<br />2 cups (500 mL) chicken broth <br />2 cups (500 mL) water<br />4 tsp (18 mL) AP flour<br />2 cups (500 mL) broccoli florets<br />⅓ cup (75 mL) 35% whipping cream<br />½ cup (125 mL) shredded old Cheddar cheese<br /><br />Method:<br />In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water. Stir to fully combine.<br />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.<br />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.
