by - 2 lbs Chopped Carrots
- 4 Pints Chopped Potatoes (Yukon Gold)
- 12 oz Frozen or Canned Sweet Corn
- 32 oz Creamed Corn
- 4 Cups Chicken Broth
- 1 lb Bacon
- 1/2 TSP Thyme
- 1 TSP Parsley Flakes
- 1/2 TSP Garlic Powder
- 12 oz Evaporated Milk
- 2 TBL Corn Starch
- 3 TBL Butter
- Salt and Pepper
Place everything except the evaporated milk, corn starch and butter in a slow cooker. Add enough broth to cover all the ingredients.
Cook on high for 5 hours or low for 7-8 hours until vegetables are softened.
Combine evaporated milk and corn starch. Stir into slow cooker with the butter 30 minutes before serving. Add salt and pepper to taste.
