Categories: Slow Cooker

Ingredients

• 1 pound potatoes (red, white or gold - your choice)
• 16oz bag frozen sweet corn kernels
• 1/4 cup flour
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 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

1. Place potatoes and frozen corn in crock

2. Add flour and toss with vegetables to coat evenly

3. Add garlic powder, onion powder, thyme and broth

4. Cover and cook on low for 6-8 hour or high for 3-4 until potatoes are fork tender

5. Add butter and cream and stir to combine until butter is melted and cream is warmed

6. Add salt and pepper to taste after cream has been added (I used about ½ teaspoon salt and ⅛ teaspoon pepper)

7. Garnish with parsley if desired and serve

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