Potato and Corn Chowder

Ingredients:
24 oz red potatoes (about 4 potatoes), diced
1 16-oz bag of frozen corn
3 Tb + 1/4 c flour 
6 cups chicken stock
1 t dried thyme
1 t oregeno 
1/2 t garlic powder
1/2 t onion powder
1/2 t garlic salt
salt and pepper to taste
2 Tb butter
1/4 c heavy cream

1. Place potatoes and corn in slow cooker and stir in flour to coat.
2. Stir in chicken stock, thyme, garlic powder, salt and pepper.
3. Cover and cook 3-4 hours on high or 7-8 hours on low.
4. After soup is done, melt butter in pan and add about 1/4 cup flour.  Cook for 1 min. Add in cream and stir until smooth.
5. Add cream mixture to soup and stir to thicken.


** So easy, warm, and wholesome!  The original recipe was way to watery, so I added the step of making a roux to thicken it up.  Adding more/less flour will make the soup more/less thick to taste**