24 ounces red potato, cubed
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups vegetable stock
2 teaspoons fresh thyme or 1 teaspoon dried thyme
1 teaspoon dried oregano
2 finely minced garlic cloves or 1/2 teaspoon garlic powder
1/2 cup chopped yellow onions
2 tablespoons unsalted butter
1/4 cup heavy cream
Salt and freshly ground black pepper, to taste
DirectionsIn a slow cooker, place chopped potatoes and frozen corn. Toss the ingredients with the flour and make sure it is evenly distributed. Stir in vegetable stock, thyme, oregano, garlic (or 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 just before serving. Serve immediately.
Note: For a southwestern twist, add 1/2 cup chopped red peppers and 1 4 oz can of chopped green chiles. To convert this into a chicken chowder, replace the vegetable stock with chicken stock and add two cups of chopped chicken to the soup.
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