Ingredients:

2 cans (14 1/2 ounces each) chicken broth
1 bag (16 ounces) frozen corn kernels
3 small potatoes, peeled and cut into ½-inch pieces
1 red bell pepper, diced
1 medium onion, diced
1 rib celery, sliced
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon ground coriander
1/2 cup heavy cream
Real Bacon Bits

Directions:

Place broth, corn, potatoes, bell pepper, onion, celery, salt, black pepper and coriander into slow cooker.  Cover; cook on LOW 7 to 8 hours.
Partially mash soup mixture with potato masher to thicken.  Stir in cream; cook on HIGH, uncovered, until hot.  Adjust seasonings, if desired.  Garnish with bacon.

Serves: