Name: Creamy Corn Chowder Recipe Crockpot Recipe
Ingredients: 2 large carrots chopped; 1 large onion chopped; 4 potatoes chopped; 32 ounces corn kernels 2 cans, drained OR one small 10-12oz bag of frozen corn; 32 ounces creamed corn 2 cans; 4 cups water OR chicken broth; 1 pound bacon cooked and crumbled; ½ teaspoon dried thyme leaves; 1 teaspoon dried parsley; ½ teaspoon garlic powder; salt and pepper to taste; 12 ounces evaporated milk 1 can; 2 tablespoons cornstarch; 3 tablespoons butter optional

Ingredients

Scale

2 large carrots chopped
1 large onion chopped
4 potatoes chopped
32 ounces corn kernels 2 cans, drained OR one small 10-12oz bag of frozen corn
32 ounces creamed corn 2 cans
4 cups water OR chicken broth
1 pound bacon cooked and crumbled
½ teaspoon dried thyme leaves
1 teaspoon dried parsley
½ teaspoon garlic powder
salt and pepper to taste
12 ounces evaporated milk 1 can
2 tablespoons cornstarch
3 tablespoons butter optional

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Instructions

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.

Add just enough water or chicken stock to cover the ingredients.
Cook on high 5 hours or low 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
Taste and adjust seasoning with salt and pepper to taste.