[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]Slow Cooker Potato and Corn Chowder[/title][fusion_text]Week of January 3rd-8th 2016
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24 ounces red potato, diced
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1 (16-ounce) package frozen corn
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3 tablespoons all-purpose flour
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6 cups chicken stock
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1 teaspoon dried thyme
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1 teaspoon dried oregano
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
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salt and black pepper, to taste
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2 tablespoons butter
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1/4 cup heavy cream
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.
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