Crock Pot Potato Corn Chowder

Name: Crock Pot Potato Corn Chowder Recipe
Yield: 6
Ingredients: 680 grams Potato raw; 680 grams Yellow Sweet Corn Frozen; 4 cup Imagine Organic Vegetable Broth; 2 cups water (or use 6 cups broth if desired); 16 fl oz Heavy Whipping Cream; 3 T gluten free all purpose flour; Thyme - 1 tsp; Oregano - 1 tsp; Onion Powder 1/2 tsp; Garlic Powder 1/2 tsp; Salt to taste; Pepper to taste

Number of Servings: 6

Ingredients

680 grams Potato, raw 680 grams Yellow Sweet Corn, Frozen 4 cup Imagine Organic Vegetable Broth 2 cups water (or use 6 cups broth if desired) 16 fl oz Heavy Whipping Cream 3 T gluten free all purpose flour Thyme - 1 tspOregano - 1 tspOnion Powder 1/2 tspGarlic Powder 1/2 tspSalt to tastePepper to taste

Directions

Cut potatoes into bite sized pieces and place in crock pot. Add frozen corn kernels. Toss with 3 T flour and spices. Pour broth over and add 2 cups water. Cover and cook 3-4 hours on high 7-8 hours on low until potatoes are done. Add heavy cream before serving. If you like you can use an immersion blender or move part of the soup to a regular blender and puree for texture. I don't bother with that.

Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user TERIBEAR68.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 501.8
Total Fat: 30.5 g
Cholesterol: 108.9 mg
Sodium: 361.4 mg
Total Carbs: 53.8 g
Dietary Fiber: 6.7 g
Protein: 8.3 g

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