Slow Cooker Potato Corn Chowder                                                                by Samantha Tingey

Ingredients

                  24 ounces red potato, diced

                  1 (16-ounce) package frozen corn

                  3 tablespoons all-purpose flour

                  6 cups chicken stock

                  1 teaspoon dried thyme

                  1 teaspoon dried oregano

                  1/2 teaspoon garlic powder

                  1/2 teaspoon onion powder

                  Kosher salt and freshly ground black pepper, to taste

                  2 tablespoons unsalted butter

                  1/4 cup heavy cream

Instructions

                  Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.

                  Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours.* Stir in butter and heavy cream.

                  Serve immediately.