Crock Pot Corn Chowder

Serves 6.

Ingredients:

• 4 c water
• 1 Tbsp vegetarian chicken style instant broth and seasoning
• 1/8 tsp black pepper
• 1 bay leaf
• 2 c potatoes, peeled and diced
• 1 c onion, finely chopped
• 1/2 c kale, finely chopped
• 1 c carrots, peeled and diced
• 1 roasted jalapeño, seeded and minced
• 2 Tbsp cilantro, minced
• 1-15 oz can corn with liquid
• 1 Tbsp potato flour
• 1/2 c instant milk powder
• 1 Tbsp butter

Directions:

1. In a 3 quart or larger slow cooker, add the water and stir in the broth mix, black pepper and bay leaf.
2. Add the potatoes, onion, kale, carrots, cilantro and corn with liquid and turn on high.
3. Cook on high for 3 1/2 hours without lifting lid.
4. Spoon out about 1 cup of the cooking liquid from the crock pot into a small mixing bowl.
5. Whisk in the potato flour and instant milk powder until completely dissolved.
6. Strain into the crock pot and whisk until dispersed.
7. Continue to cook on high another 30 minutes.
8. Stir in the butter and serve.