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3 C. diced red potatoes
1/2 tsp. garlic powder
16 oz. package Green Giant Frozen Corn Niblets
1/2 tsp. onion powder
14.75 oz. can Green Giant Creamed Corn
salt and pepper, to taste
3 Tbsp. all-purpose flour
2 Tbsp. unsalted butter, cut into bits
1 Tbsp. Clabber Girl Corn Starch
1/4 C. heavy cream or half and half
6 C. chicken stock
10.5 oz. can condensed cream of chicken soup (don’t add water)
1 tsp. dried thyme
Place potatoes and corn into a slow cooker. Stir in flour and Clabber Girl Corn Starch, gently tossing to combine ingredients. Stir in chicken stock, cream of chicken soup, thyme, garlic powder, onion powder, salt and pepper. Cover and cook on low heat for 7 to 8 hours. Approximately 15 minutes before serving, stir in butter and heavy cream; serve immediately.
3 C. diced red potatoes
1/2 tsp. garlic powder
16 oz. package Green Giant Frozen Corn Niblets
1/2 tsp. onion powder
14.75 oz. can Green Giant Creamed Corn
salt and pepper, to taste
3 Tbsp. all-purpose flour
2 Tbsp. unsalted butter, cut into bits
1 Tbsp. Clabber Girl Corn Starch
1/4 C. heavy cream or half and half
6 C. chicken stock
10.5 oz. can condensed cream of chicken soup (don’t add water)
1 tsp. dried thyme
Place potatoes and corn into a slow cooker. Stir in flour and Clabber Girl Corn Starch, gently tossing to combine ingredients. Stir in chicken stock, cream of chicken soup, thyme, garlic powder, onion powder, salt and pepper. Cover and cook on low heat for 7 to 8 hours. Approximately 15 minutes before serving, stir in butter and heavy cream; serve immediately.