Crockpot Wednesday

I know it is spring, but it's still pretty chilly here. So fire up the crockpot and serve one last warm winter meal.

Tasty Corn Chowder

(courtesy of Ginger Daines,

the best Stake YW President a girl could want)

3 slices of bacon, diced
16-18 oz. package of frozen corn, thawed
1 onion, chopped
1 large potato, peeled and chopped (I use white potatoes and I do 2 or 3, cause I like my starches!)
2 cups chicken broth
1 tsp. salt
1 bay leaf
1/2 Tbsp. fresh thyme (I've been known to use parsley in a pinch)
1/4 tsp. pepper
2 cups lowfat Buttermilk

Saute bacon in skillet until crisp. Add bacon to crockpot, with all other ingredients except buttermilk. Cover and cook on low for 6-8 hours. Add buttermilk and cook one hour longer.
If thicker chowder is desired stir in roux (2 Tbsp. flour blended with 2 Tbsp. butter) when adding the milk.
(I never do this.)
Cook until thickened.

Serve with rolls and salad. DIVINE!