Corn Chowder

Hello everyone!!  It has been so long since I've added a new recipe.   I've received a lot of wonderful comments from you guys lately and I can't tell you how happy it makes me to know my posts continue to help other IC Sisters and Brothers!!!!    So I decided to try something new... a yummy fall soup despite our weather still acting Summer-y here in Oklahoma.   I've never had corn chowder in my life, but I love corn so I gave it a shot.  Big hit in my family tonight!   In fact, I can't wait to eat leftovers tomorrow!!  I found this on a FB Page called Spend With Pennies.

Ingredients:
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. 

Directions:
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.