Potato & Corn Chowder

1-1/2 lbs. red potatoes, diced

1 16-oz. package frozen corn

2 medium carrots, chopped

1 large onion, chopped

3 T. all-purpose flour

5 c. vegetable broth

2 t. dried thyme

4 garlic cloves, minced

1 T. extra-virgin olive oil

Salt

Freshly ground black pepper

1 12-oz. can evaporated milk

Place the potatoes, corn, carrots, and onion into a 6-qt. slow cooker. Stir in the flour and gently toss to combine. Stir in the broth, thyme, garlic, and olive oil. Season with salt and pepper. Cover and cook on low for 7-8 hours.

Thirty minutes before serving, stir in the evaporated milk and continue cooking until heated through. Serve immediately.

Serves 8.

 Adapted from The Easy Heart Healthy Cookbook for Slow Cookers, p. 64.