1) In a large saucepan over medium heat, cook bacon for 4 minutes or until crisp. Remove half the bacon and set aside as a garnish.
2) In the bowl of a slow cooker, add leek, potatoes, corn, chicken broth, cream, creamed corn, thyme and bay leaf. Turn slow cooker to high. Cook, covered, for 3 hours or until potatoes are tender. Remove thyme sprig and bay leaf. Season with salt and pepper to taste.
3) Serve in bowls, garnished with bacon, Cathedral City Extra Mature Cheddar cheese crumbles and fresh thyme.
4) Chowder can be refrigerated for 2 days or frozen for 1 month in an airtight container.
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Directions
1) In a large saucepan over medium heat, cook bacon for 4 minutes or until crisp. Remove half the bacon and set aside as a garnish.
2) In the bowl of a slow cooker, add leek, potatoes, corn, chicken broth, cream, creamed corn, thyme and bay leaf. Turn slow cooker to high. Cook, covered, for 3 hours or until potatoes are tender. Remove thyme sprig and bay leaf. Season with salt and pepper to taste.
3) Serve in bowls, garnished with bacon, Cathedral City Extra Mature Cheddar cheese crumbles and fresh thyme.
4) Chowder can be refrigerated for 2 days or frozen for 1 month in an airtight container.