Freezer to Slow Cooker Potato and Corn Chowder

Yields: 8 servings

Ingredients:

• Red potato, diced – 4 cups
• 1 (16-ounce) package frozen corn (frozen roasted corn if you can find it)
• 3 tablespoons all-purpose flour
• 6 cups chicken stock
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons unsalted butter
• 1/4 cup milk

Prep:

1. Label your freezer bag with the name of the meal and cooking instructions.
2. Add all the ingredients to the freezer bag.
3. Remove as much air from the freezer bag as possible, seal and lay flat in the Freezer.

Cooking:

1. The night before cooking, move frozen bag to your refrigerator to thaw
2. The morning of cooking, pour contents into crockpot.
3. Cook on “low” setting for 8 hours.

Note: You can add sliced chicken sausage links, pieces of ham, salmon (fresh or canned) or shrimp to this stew for meat eaters.