Slow Cooker Corn and White Bean Chowder
Ingredients
1 C yellow onion, chopped
1/2 C red bell pepper, chopped
3 cloves garlic, minced
7 oz can whole kernel corn, drained
2 (15oz) can northern white beans, drained and rinsed well
4 C potatoes, peeled and chopped
1 tsp dried thyme
1 1/4 tsp ground black pepper
2 tsp salt
1/4 tsp red pepper flakes, optional
3 C chicken broth*
4-8 oz white cheddar cheese, shredded
1 C heavy cream
1/3 C all purpose flour
Directions
Add vegetables, beans, seasonings and chicken broth to the bowl of a 5-6 quart slow cooker. Cook on high for 4 hours (or low for 8).
Stir in shredded cheese until melted.
Combine heavy cream and flour, whisking until smooth. Pour into soup, stirring to combine.
Cover and continue cooking for an additional 30 minutes, or until potatoes are tender and chowder has thickened.
Serve warm
