Slow Cooker Corn Chowder

Post date: Oct 24, 2016 2:10:34 AM

2 large carrots, chopped

1 large onion, chopped

4 potatoes, chopped

2 15 oz. cans of whole kernel corn, drained (or you can use frozen corn)

2 15 oz. cans of gluten free creamed style corn

4 cups of chicken broth or water

1 lb. of bacon, cooked and crumbled

1/2 tsp. Thyme

1 tsp. dried parsley

1/2 tsp. garlic powder

Salt and pepper to taste

1 12 oz. can of evaporated milk

2 Tbsp. corn starch

3 Tbsp. butter

Directions:

Place everything except for the evaporated milk, corn starch and butter into the slow cooker. Add just enough broth or water to cover the ingredients.

Cook on high for 5 hours or on low for 7-8 hours, until the vegetables are softened.

Combine the corn starch and evaporated milk. Stir into the slow cooker along with the butter 30 minutes before serving. Taste and adjust seasoning with salt and pepper to taste. Suggested sides would be homemade bread and a salad.