Crockpot Potato and Corn Chowder
Author: 
Recipe type: Slow Cooker
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 48 oz. red potatoes, cut into quarters or eighths
  • 16 oz. frozen corn
  • 2 large carrots, chopped
  • 3 stalks celery, chopped
  • 1 large onion, chopped
  • 4 cups stock (vegetable or chicken)
  • 4 cups water
  • 1 tsp. minced garlic
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano
  • 1 tsp. garlic powder
  • 2 tsp. kosher salt, more to taste
  • 1 tsp. ground black pepper, more to taste
  • 6 Tbl. flour
  • 3 Tbl. butter
  • Grated Monterey Jack cheese, green onions and croutons, for garnish
Instructions
  1. Place all of the ingredients into the slow cooker, with the exception of the stock, water, butter or flour.
  2. Mix all of the ingredients together. Add flour and stir ingredients to coat.
  3. Add in the stock and water.
  4. Set the slower cooker on low for 8 hours.
  5. Add butter 5 minutes before serving.
  6. To thicken the soup, use a potato masher and mash up the potatoes. Also, if you'd like to be a little indulgent, you could add a ½ cup of heavy cream. I didn't add cream, but it would make the soup even more heavenly.
  7. Garnish with grated cheese, green onions and croutons.
  8. To make your own croutons: Cut bread into ½" cubes, toss with olive oil, garlic salt, pepper and a little bit of parmesan cheese. Bake in oven for 8-10 minutes at 350 degrees or until golden.
Recipe by The Cottage Mama at https://thecottagemama.com/2015/02/crockpot-potato-corn-chowder/