As we head toward fall, I love easy slow cooker recipes that you can make on a lazy Sunday, and eat all week. While corn can be difficult for some folks to digest, if corn is in your diet, this is an easy and delicious recipe.

INGREDIENTS:

  • 2 large carrots , chopped
  • 1 large onion , chopped
  • 4 potatoes , chopped
  • one small 10-12oz bag of organic, non-GMO, frozen corn
  • 4 cups of veggie broth
  • 1/2 teaspoon thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon garlic powder
  • salt & pepper to taste
  • 2 12 oz cans of organic evaporated milk
  • 2 tablespoons cornstarch
  • 3 tablespoons of butter (optional)

DIRECTIONS:

  1. Place everything except for the evaporated milk, cornstarch and butter into the slow cooker.
  2. Add just enough veggie broth to cover the ingredients.
  3. Cook on high 5 hours or low 7-8 hours until vegetables are softened.
  4. Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving,
  5. Taste and adjust seasoning with salt and pepper to taste.