Directions
1. Place carrots, celery, onion, garlic, potatoes, corn, bacon, thyme, oregano, salt and pepper in a 6-quart slow cooker and toss to combine.
2. Add just enough chicken stock to cover.
3. Cook on low for 7 1/2 hours, until vegetables are soft.
4. Whisk cornstarch into evaporated milk. Stir into slow cooker along with butter. Cook an additional 30 minutes.
Taste and adjust seasoning. Serve garnished with reserved bacon.
Pro Tip: If you’d like a heartier soup to serve as a main dish, add in 2 cups of chopped fully-cooked chicken in step 4.
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