slow cooked potato and corn chowder

By Carolben

Ingredients

• 24 ounces red potatoes
• one bag frozen corn
• 3 tbs of flour
• 6 cups of chicken or vegetable broth
• 1 tsp dried thyme
• 1 tsp dried oregano
• 2 tbsp of garlic olive oil
• 1/2 tsp onion powder
• himalayan salt to taste
• 2 tbsp unsalted butter
• 1/4 cup heavy cream

Preparation

Step 1

place potatoes and corn in slow cooker, add flour and stir to coat, stir in stock thyme, oregano,olive oil, onion powder and salt and pepper
cover and cook on low for 7-8 hours or on high for 3-4 hours. stir in butter and heavy cream, serve immediately.