Corn Chowder

3 T. butter
3 leeks, cleaned well and sliced OR 2 onions, peeled and diced
4 c. vegetable stock
5 c. frozen corn
3 sprigs fresh thyme, stemmed
Kosher salt and black pepper
1/2 c. heavy cream

Melt butter in skillet over medium-high heat. Add leeks or onion; cook and stir until softened and just beginning to brown.

Place leeks or onions in slow cooker. Add stock, corn, thyme, salt, and pepper. Cover and cook on LOW 8-10 hours or on HIGH 4-6 hours.

Stir in cream and cook until just heated through. Serve hot.

Serves 6-8.

Adapted from Crockpot 365 Year-Round Recipes, p. 258.