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Categories:
corn all-purpose chicken stock thyme oregano garlic onion powder kosher salt unsalted butter heavy cream
Viewed: 21 - Published at: 3 years agoIngredients
- 24 ounces red potato diced
- 16 ounces frozen corn
- 3 tablespoons all-purpose flour
- 6 cups chicken stock
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
Method
- 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.
