Slow Cooker Poor Man’s Potatoes and Corn

Ingredients

• 4 cups of diced potatoes (about 4 medium-sized potatoes), preferably Yukon Gold
• 2 cups of frozen corn (or fresh if in season)
• 1 medium onion, diced
• 4 cups of vegetable broth (low-sodium)
• 1 cup of milk (whole milk or a non-dairy alternative)
• 2 tablespoons of butter (or vegan butter)
• 1 teaspoon of salt (adjust to taste)
• ½ teaspoon of pepper (freshly ground)
• 1 teaspoon of thyme (dried or fresh)
• 2 tablespoons of flour (for thickening, optional)

Instructions

1. Prepare the potatoes by washing and peeling them. Dice them into small, uniform cubes to ensure even cooking.
2. In the slow cooker, combine the diced potatoes, frozen corn, and diced onion. Stir them gently to mix.
3. Pour in the vegetable broth, ensuring that the vegetables are fully submerged.
4. Add the milk, butter, salt, pepper, and thyme to the slow cooker. Stir to combine all ingredients.
5. If you prefer a thicker consistency, whisk the flour with a little water in a separate bowl until smooth, then add it to the slow cooker.
6. Cover the slow cooker and set it on low heat. Cook for 6-8 hours, or on high for 3-4 hours.
7. Once cooked, give the dish a good stir. Taste and adjust seasoning if needed.
8. Serve hot, garnished with fresh herbs if desired.

Nutrition