4-Ingredient Slow Cooker Creamy Potato & Corn Chowder

Ingredients

4 large potatoes, peeled and diced

2 cups frozen corn kernels

4 cups vegetable broth

1 cup heavy cream
Directions
In the slow cooker, combine the diced potatoes, corn kernels, and vegetable broth.
Cook on low for 6-8 hours or on high for 3-4 hours, or until the potatoes are tender.
Using a potato masher, roughly mash some of the potatoes to thicken the chowder.
Stir in the heavy cream and let it heat through for another 15-20 minutes.
Season with salt and pepper to taste before serving hot.
Nutrition Facts
Calories:
330
Fat:
18
Carbohydrates:
39
Protein:
5
Sodium:
720
Fiber:
5
Sugar:
6