2 large carrots, chopped
1 large onion, chopped
4 potatoes, chopped (I used frozen... I don't have time for peeling potatoes, ha!)
2 14-16oz cans of creamed corn
2 13-16oz cans of corn, drained
3 Cups chicken broth
1/2 teaspoon thyme
1 teaspoon dried parsley
1/2 teaspoon garlic powder
salt and pepper to taste
1 12 oz can of evaporated milk
2 Tbsp cornstarch
3 Tbsp butter (option, I used 1 Tbsp)
*Recipe calls for 1lb bacon, cooked and crumbled.... I used a small shredded hamsteak instead. You could leave out entirely.
Place everything except the evaporated milk, cornstarch and butter in the slow cooker. Add just enough chicken broth to cover the ingredients. Cook on high 5 hours or low for 7-8 hours until vegetables are softened.
Combine cornstarch and evaporated milk. Stir into slow cooker along with butter 30 minutes before serving.