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