Slow Cooker Corn and Potato ChowderRecipe

Ingredients:

• 6 medium potatoes, peeled and diced
• 2 cups frozen corn kernels
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 ½ cups chicken broth (or vegetable broth for a vegetarian version)
• 1 ½ cups half and half (or heavy cream for a richer version)
• 1 cup milk
• 1 ½ teaspoons salt
• ½ teaspoon black pepper
• ½ teaspoon dried thyme (optional)
• ½ teaspoon smoked paprika (optional)
• 4 ounces cream cheese, cubed (for creaminess)
• 1 cup shredded cheddar cheese (optional, for garnish)
• Fresh parsley or green onions (optional, for garnish)

Instructions:

1. Prep the ingredients:
   • Dice the potatoes and onion, mince the garlic, and cube the cream cheese.
3. Add to the slow cooker:
   • Add the diced potatoes, frozen corn, diced onion, garlic, and broth into your slow cooker. Season with salt, pepper, thyme, and smoked paprika if desired.
5. Add liquids:
   • Pour in the half and half (or heavy cream) and milk. Stir everything together to combine.
7. Cook:
   • Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the potatoes are tender and fully cooked.
9. Add cream cheese:
   • Once the potatoes are tender, add the cubed cream cheese to the slow cooker and stir until it melts into the chowder, making the texture creamy and smooth.
11. Blend if desired:
    • For a smoother texture, you can use an immersion blender to blend some of the chowder directly in the slow cooker, leaving some potatoes and corn intact for texture.
13. Garnish and serve:
    • Serve hot, topped with shredded cheddar cheese and chopped fresh parsley or green onions.

Enjoy this warm, hearty, and comforting chowder! Perfect for a cold day.