24 ounces red potato, chopped
1 (16-ounce) package frozen corn
3 tablespoons all-purpose flour
6 cups chicken stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Kosher salt and freshly ground black pepper, to taste
(I omitted the garlic powder, onion powder and salt. I added a bit of Garlic Salt)
2 tablespoons unsalted butter
1/4 cup heavy cream (I used 1/4 cup of milk and 1/4 cup of sour cream instead)
Place potatoes and corn into a slow cooker. Stir in flour and gently toss to combine. Stir in chicken stock, thyme, oregano, garlic powder, onion powder, salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in butter and heavy cream.
Serve immediately.