Crock-Pot Potato & Corn Soup


  • 24 ounces red potatoes, diced
  • 16 ounce package frozen corn
  • 3 tablespoons all-purpose flour
  • 6 cups low sodium organic free range chicken stock
  • 1 teaspoon garlic powder
  • 1 tablespoon dried minced onions
  • salt and pepper for taste
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • garlic pepper
  • cayenne pepper
  • shredded parmesan cheese


  • Place diced potatoes and frozen corn in the Crock-Pot. In a small bowl mix together the flour, garlic powder, dried minced onions, and salt/pepper. Stir in mixture to corn and potatoes. Finally stir in chicken stock until everything is combined.
  • Cover and cook on low heat for 7-8 hours. When ready to eat, stir in butter and heavy cream.
  • Serve immediately by sprinkling desired amount of garlic pepper, cayenne pepper, and shredded parmesan cheese.



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