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1
Put the onion, carrots, celery, potatoes, corn, and bay leaf in a 4-quart slow cooker.
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2
Sprinkle with 1 teaspoon salt and 1 teaspoon pepper, then pour in 2 1/2 cups water.
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3
Cook, covered, on the low setting for 4 to 5 hours, until the vegetables are soft.
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4
Ladle some of the liquid into a small cup and add the flour to the cup, stirring until smooth.
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5
Pour the slurry back into the soup and stir to combine; cook on the high setting for 30 minutes, or until thickened slightly.
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6
Mince the celery leaves.
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7
Stir in the cream, along with the parsley and celery leaves.
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8
Taste and add more salt and pepper if necessary.
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9
Serve hot.
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10
Mmm...Bacon
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11
If you like, begin the chowder by cooking 8 slices bacon in a large deep skillet or pot over medium heat until crisp.
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12
Remove the bacon to paper towels to drain; crumble and set aside.
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13
Pour off all but 1 tablespoon of the bacon fat and return the skillet to medium-high heat.
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14
Add the onion, carrots, and celery, then sprinkle the vegetables with the flour.
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15
Cook, stirring, until the flour is beginning to turn golden brown.
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16
Add 2 1/2 cups water and stir to loosen any browned bits on the bottom of the pan; pour the vegetables and liquid into the slow cooker.
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17
Add the potatoes, corn, bay leaf, and salt and pepper to taste and cook on the low setting for 4 to 5 hours.
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18
Stir in the cream, parsley, and celery leaves, season again, and serve sprinkled with the bacon.
