Ingredients
The following ingredients have 4 Servings
- 1 pound potatoes ((red, white or gold - your choice))
- 16 ounces bag frozen sweet corn kernels
- 1/4 cup flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 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)
Instruction
- 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 hours 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 1/2 teaspoon salt and 1/8 teaspoon pepper)
- Garnish with parsley if desired and serve