I have been snitching this since it's been done. almost 2 hours of a bite here and there... so I hope I'm hungry for dinner. This is SO good.
1-1 1/2 cups potato flakes
8 medium russet potatoes, peeled and cubed
2 cans corn (DO NOT DRAIN)
2-3 cans Swansons Chicken Broth (or homemade equivalent)
1 medium onion-diced
1 can evaporated milk
3 Tbsp corn starch (disolved in water) to help thicken the soup
1 - 2 cups of shredded cheddar cheese
1 lb bacon diced and browned
1 tsp thyme
1 1/2 dried basil
1 dash cumin
salt and pepper to taste
In the slow cooker - set on high. Add 2 Tbsp butter or margarine and onions. Place lid on and cook until onions are translucent aprox 5-10 min. While the onions are cooking, peel and dice potatoes. To keep them from turning brown, once cut place in a bowl with cold water to keep them from oxidizing. Drain the potatoes before you add them to the onions. Once the onions are translucent add the potatoes, corn with water, chicken stock, salt/pepper and crushed thyme, basil and cumin. (Use a mortar and pestle to crush the thyme, basil, and cumin together). Heat on high 4 hours til potatoes are just slightly firm. Then add the evaporated milk, corn starch, potato flakes, 3/4 of the bacon and cheese. Stir well and it will thicken and turn a slight yellow from the cheese. - Serve warm with reserved bacon bits, sprinkle of cheese and a dollop of sour cream.
YUMMINESS and DELICIOUSNESS is all I can say. Try it and become a believer... mmmmm warms ya' all over!