Puree 1 cup corn with 1 cup chicken broth. Set aside.
Add all remaining seasonings and vegetables to the slow cooker, reserving the last four ingredients for later.
Pour pureed corn into the slow cooker, stir to combine.
Cover and cook on high for 4 hours, or low for 8.
After 4 hours, whisk together flour and heavy cream until smooth. Pour into slow cooker and stir to combine well. Cover and cook for an additional 30 minutes.
Serve with bacon and chives or green onions.
Notes
Recipe serves roughly 4-8.*Use 1 1/2Tb cornstarch in place of the flour to make this gluten free.An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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