🌎 The World Cookbook

4 large red potatoes diced
16 ounces frozen corn
1/2 cup flour
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon Montreal steak seasoning
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons butter
1 cup cheddar cheese shredded
1 cup white cheddar cheese shredded
1 cup heavy cream or half-n-half
salt and pepper to taste

In a slow cooker add potatoes and corn. Add flour over the corn and potatoes and stir to combine. Add seasonings: thyme, Montreal steak seasoning, oregano, garlic and onion powder, salt and pepper. Stir to coat corn and potatoes with seasoning. Add chicken broth. Cover slow cooker and cook on high for 3-4 hours, or low for 6-8 hours or until potatoes are cooked and tender. Once potatoes are cooked, add sharp cheddar and white cheddar cheese. Add in butter and heavy cream. Stir together to combine. Return lid and cover slow cooker, cook for another 30-60 minutes. Right before serving, remove lid and stir together. Serve with garnishes including corn, bacon, cheese or anything else you would like to add.