Ingredients
- 4 large potatoes cubed
- 2 medium carrots chopped
- 1 medium sweet onion chopped
- 1 celery chopped
- 1 bag frozen corn 16oz
- 2 cups creamed corn approximately 2 – 16oz cans
- ½ teaspoon garlic powder
- ½ teaspoon thyme
- 4 cups chicken broth
- 2 tablespoons cornstarch slurry 2 tablespoons cornstarch mixed with 2 tablespoons water
- 1 cup heavy cream
- sea salt and cracked pepper to taste
Instructions
- In a 6 quart slow cooker, add: potatoes, carrots, onion, celery, frozen corn, creamed corn, garlic powder, thyme, and chicken broth. Gently mix, and then cook on high for 4 hours, or low for 7 hours.
- In a small bowl, mix heavy cream and cornstarch slurry. Gently stir, and cover to cook for an additional 30 minutes.
Notes
•You can easily cut this recipe in half if you have a smaller slow cooker.
•You can delicious toppings like shredded cheddar cheese, crispy, bacon, sliced jalapenos, or even croutons to the chowder. Have fun and jazz it up!
•If you’re lactose intolerant, you can leave out the heavy cream and just add the cornstarch slurry. Also, double check to ensure the creamed corn doesn’t have any cream as a thickening agent, most use cornstarch.
•You can delicious toppings like shredded cheddar cheese, crispy, bacon, sliced jalapenos, or even croutons to the chowder. Have fun and jazz it up!
•If you’re lactose intolerant, you can leave out the heavy cream and just add the cornstarch slurry. Also, double check to ensure the creamed corn doesn’t have any cream as a thickening agent, most use cornstarch.