Weekend in Durham and Broccoli Corn Chowder with Bacon {in your Crockpot}

I can’t believe how fast September is flying by; it seems like it was just Labor Day.  To kick off this week (lets pretend it’s Monday) I’m sharing a creamy crockpot soup recipe that is perfect for chilly fall weather and some pictures from my weekend.

 I had a productive and fun weekend with my family in Durham.  We did another round of cake tasting, this time at Mad Hatter’s Bakeshop, where we chose carrot cake again (the bakery I originally ordered from in W-S just let me know they won’t deliver to Durham.)  I also went to my final dress fitting (it fits!) and after $60 and some paperwork at the courthouse we now have a marriage license.  We’re on the home stretch and I think everyone is excited/anxious/ready for it to be here.

On Saturday my mom’s best friends hosted a lovely wedding shower for me in Chapel Hill complete with classic ham biscuits and delicious chicken salad.   We also made time for some football; Joe went to the Duke game Saturday and we watched the Bengals game on Sunday with friends at Tobacco Road.  The Bengals won, topping off the weekend and leaving me with a very happy fiancé.

And now for another crockpot recipe!

Broccoli Corn Chowder with Bacon {in your Crockpot}

What to buy (serves 4):

  • 6-7 strips bacon, cut into  1 inch pieces
  • 1 yellow onion, chopped
  • 2 cans (14.5 ounces each) chicken broth
  • 1 potato, diced
  • 1 head broccoli (about 1 pound), chopped
  • 3-4 ears of corn with kernels cut off or 1 package (10 ounces) frozen corn kernels
  • 1/2 teaspoon dried thyme
  • 1 cup whole milk
  • salt and pepper, to taste

What to do:

  • cook bacon until crisp, about 8 to 10 minutes and transfer to a paper-towel-lined plate
  • add all ingredients except bacon to your crockpot and cook on high for 3-4 hours or low for 6-7 hours
  • using your immersion blender or a standing blender, blend soup until smooth, about 2-3 minutes
  • season with salt and pepper and serve topped with bacon

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