Recipe: Slow cooker corn chowder

With cooler weather in the forecast, this hearty soup is filling and so easy to make.

Slow Cooker Corn Chowder
Adapted from Damn Delicious

24 ounces potatoes, diced (the recipe calls for red potatoes, but I used peeled Yukon Golds)
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper, to taste
2 tablespoons unsalted butter
1/4 cup heavy cream

In your slow cooker, dump the potatoes and corn. Pour in the flour and stir so that it is all combined. Then, add the stock, thyme, oregano, garlic powder, onion powder, salt and pepper. I cooked this on low heat for about six hours. The original recipe calls for 7 to 8 hours on low heat or 3 to 4 hours on high heat.

Once it's cooked, stir in the butter and cream. I served this with some salad, crackers and cheese. It was so good, my daughter asked me to put it in her lunch the next day.

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