Slow Cooker Corn and Potato Chowder

• Produce

  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 Parsley
  • 1 16oz bag Sweet corn, frozen kernels
  • 1/2 tsp Thyme

• Canned Goods

  • 4 cups Vegetable broth

• Baking & Spices

  • 1/4 cup Flour
  • 1 Salt and pepper

• Dairy

  • 2 tbsp Butter
  • 1 cup Heavy cream

• Other

  • 1 pound potatoes (red, white or gold - your choice

Found on slowcookergourmet.net

Ingredients

• 1 pound potatoes (red, white or gold - your choice)
• 16oz bag frozen sweet corn kernels
• ¼ cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ to 1 teaspoon thyme (depending on how much of the flavor you like)
• 4 cups vegetable broth
• 2 tablespoons butter (for later)
• 1 cup heavy cream (for later)
• salt and pepper (for later)
• chopped parsley for garnish, optional

Directions

• Place potatoes and frozen corn in crock
• Add flour and toss with vegetables to coat evenly
• Add garlic powder, onion powder, thyme and broth
• Cover and cook on low for 6-8 hour or high for 3-4 until potatoes are fork tender
• Add butter and cream and stir to combine until butter is melted and cream is warmed
• Add salt and pepper to taste after cream has been added (I used about ½ teaspoon salt and ⅛ teaspoon pepper)
• Garnish with parsley if desired and serve