2 Yukon Gold potatoes, peeled and diced
2 onions, diced
1 clove garlic, minced
3 -5 strips bacon, chopped
2½ cups (625 mL) corn kernels
1 tsp (5 mL) smoked (or sweet) paprika
½ tsp (2 mL) dried thyme
½ tsp (2 mL) each salt & pepper
2 cups (500 mL) chicken broth
2 cups (500 mL) water
4 tsp (18 mL) AP flour
2 cups (500 mL) broccoli florets
⅓ cup (75 mL) 35% whipping cream
½ cup (125 mL) shredded old Cheddar cheese
In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of the corn, paprika, thyme, salt & pepper, broth and water. Stir to fully combine.
Cover and cook on low until potatoes are tender, 6 to 8 hours. Using potato masher or hand blender, mash several times to break up the potatoes.
Whisk flour with ¼ cup water until smooth; stir into slow cooker. Add remaining corn, broccoli and cream. Cover & cook on high until slightly thickened and broccoli is tender, around 20 minutes. Sprinkle each serving with cheese.