This marks my first original recipe. Fear not, however, I've eaten it, and I guarantee that this will be the best vegetarian potato, corn, chowdery thing you've ever eaten from a crock pot that was recommended by a blogger named Abby. (Okay, it's not a real guarantee, but I do think you'll enjoy it.)
Here it goes.
Vegetarian, Vegan and Pretty Darn Clean…
Corn and Potato Chowder...made in a crock pot
1 pound potatoes (I used red.)
12-16 oz bag frozen corn (or be really fancy and roast some on the cob and add…without the cob)
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon thyme (I used fresh.)
1/4-1/2 teaspoon crushed red pepper
1-1.5 teaspoons chopped rosemary (I used fresh.)
4 cups vegetable broth
2/3 cup heavy cream
Clean and cut potatoes (long-ways, then across…usually into 6-8 pieces, depending on the size of the potato). Yes, potatoes are the Dirty Dozen list of the most pesticide-ridden edibles. So, clean thoroughly and move on, or buy/grow organic.
Add cut potatoes, frozen corn and very thinly sliced shallots to crock pot.
Add flour and turn over ingredients with a spoon to coat them evenly.
Add all spices.
Since you've already added shallots, do you really need to add onion powder? Probably not, but I haven't tried it that way; so, I assume no responsibility for your potentially bland soup if you do not add it.
Add vegetable broth.
Cook until potatoes are soft enough to be speared with a knife.
Let's be honest. Recommending an amount of time to leave this soup in your crock pot is entirely dependent upon the size of your crock pot and how temperamental it may or may not be. And how often you lift the lid. And if you followed the recipe exactly. Bank on at least 4 hours on the low setting.
When the potatoes are soft enough, add the cream, and continue to cook until cream is warm.
You can leave it on "keep warm" for a few hours, if need be.
If you feel like impressing someone, garnish with some chopped, fresh parsley or a sprig of thyme.