It’s finally feeling like fall!!! Time to bust out the soups, crockpot potato and corn chowder for the win!
I feel so much better and making dinner doesn’t make me want to throw up anymore and so we ate in every single night last week and we had some awesome meals. Also, fast food and eating out actually makes me feel disgusting, so homemade it is! I love my crockpot it is so easy to prep meals the night before and then to put them in the fridge and then to put them in the crockpot the next morning. It makes mornings go smoothly. I am loving soups right now, potatoes are one of my favorites right now! This chowder was so easy and delicious, we’ll be doing it again very soon!
- 1 package Medley baby Potatoes, quartered
- 1 (16 oz) package frozen corn
- 3 tablespoons flour
- 6 cups chicken stock
- 1 teaspoon thyme
- 1 teaspoon oregano
- 3 cloves garlic, minced
- 1/2 large onion, chopped
- Salt and pepper to taste
- 3 tablespoons butter
- 1/4 cup heavy cream
- Place potatoes, onion, garlic, and corn into a 6-quart crockpot. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, and salt and pepper.
- Cover and cook on low heat for 7 to 8 hours or on high heat for 3 to 4. Stir in butter and heavy cream.
- Serve immediately.
Check Out A Few More of My Favorite Recipes!