6earssweet cornhusked, silks removed and cut off the cob (save the cobs for the soup!)
7ozcanned chopped green chiles
2slicescooked baconchopped (for topping)
Remove the husks and silks from the corn. Cut the kernels from the corn and add to the slow cooker. Add the corn cobs.
Add whole milk, broth, chopped green chiles, carrot, onion, butter, salt and pepper to the slow cooker.
Cook on low for 7-8 hours.
Remove 1/4 cup of the liquid from the soup and place in a small bowl. Whisk reserved cornstarch into the reserved liquid and mix together. Add the cornstarch mixture back into the soup and allow to cook for 30 minutes.
Use a ladle to spoon into bowls. Top with cooked chopped bacon if desired. Yes please!!
Substitutions:Frozen or canned and drained sweet corn can be substituted if sweet corn is not in season. You'll need about 4 cups total. Vegetable broth can be substituted for chicken brothTo make a creamier soup, use an immersion blender to chop some of the soup before serving.**Calorie content does not include optional bacon. It's optional but highly recommended!