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Recipe: Corn Chowder

This is a rich wonderful stew (Rachel Ray would call it a stewp - cross between a stew and soup) with lots of yummy goodness. The potato flakes thicken the broth and makes it surprisingly creamy-ish.

3 cans corn
1 14-ounce can creamed corn
1/2 cup dried onion dices
2 14-ounce cans chicken broth
1/2 teaspoon dried thyme leaves
1/2 cup dehydrated potato flakes
salt/pepper to taste

Combine all ingredients in small crockpot. Stir carefully to mix. Cover. Cook on low for 4-6 hours. Serve topped with crackers or green can parmesan cheese.

Add 1 cup dried chicken or turkey dices for a hearty-protein stewp.

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