Instructions
In a skillet cook bacon until crisp and drain on paper towels. Set aside. Heat oil in same skillet and add the onions and cook stirring
occasionally, until softened. Add the flour and cook until flour is lightly browned.
Put mixture in a 5 or 6 quart crockpot. Add corn, potatoes, thyme sprigs, salt and pepper, and pour broth
over contents of crockpot. Cover and cook for 4 to 5 hours on high and 8 to 10 hours on low. When cooking is complete, vegetables should be fork tender, remove thyme sprigs.
Working in small
batches, pour soup in a blender or processor and puree. Return soup to crockpot when finished. Whisk half and half into the soup, and cover. Once soup is heated through, garnish each serving with bacon
and thyme leaves.
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