4lbs2kg potatoes (7-8 medium potatoes), washed and peeled
2cupsfrozen sweet corn
1/3cup40gr all-purpose flour
4cups1L chicken stock (or beef broth)
3sprigs of fresh thyme
½cup120ml heavy whipping cream
Dice the potatoes, ham and celery.
Place the diced potatoes, ham, celery and sweet corn in a slow cooker. Stir in flour, salt, garlic powder and black pepper. Pour the chicken stock and add thyme. Cook for 4-5 hours on high, or 8-9 hours on low.
Using a potato masher, mash some of the potatoes to thicken the soup. Stir in the cream and adjust salt and pepper to your taste.
For step-by-step photos and additional notes, read the post above.