You'll Need: 1 bag frozen sweet corn, 1/2 head cauliflower (florets only), 3 carrots (peeled and diced), 1 yam (peeled and diced), 1 russet potato (peeled and diced), 1 medium white onion (chopped), 1 cup cooked bacon (diced), 32 oz beef stock (or chicken or vegetable), 1/2 cup sherry wine, 1 Tbsp butter, salt, black pepper, 1 cup evaporated milk, 1/2 Tbsp potato starch
Garnish: Italian parsley (chopped), additional cooked bacon (diced)
How to Prepare: Add all ingredients except evaporated milk, potato starch and parsley to a slow cooker. Cook on medium-high for 4 hours. Stir in evaporated milk and potato starch and slow cook on low for another 1-2 hours. Leave chunky or use an immersion blender to blend into a smoother consistency. I remove a couple cups of the chunky and puree the rest and stir them together for a lovely blend of textures. Sprinkle with chopped parsley and more diced bacon. Enjoy.
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