Slow Cooker Potato Chowder

Source: spendwithpennies.com

• 2 large carrots, chopped
• 1 large onion, chopped
• 4 potatoes, chopped
• 12oz bag of frozen corn
• 2 14-16oz cans of creamed corn
• 32 oz. vegetable broth
• 1 cup textured vegetable protein
• ½ teaspoon thyme
• 1 teaspoon dried parsley
• ½ teaspoon garlic powder
• salt & pepper to taste
• 1 12oz can of evaporated milk
• 2 tablespoons cornstarch
• 3 tablespoons of butter (optional)

1. Place everything except for the evaporated milk, cornstarch and butter or margarine into the slow cooker.
2. If needed, add just enough water to cover the ingredients.
3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
5. Taste and adjust seasoning with salt and pepper to taste.