3 cups chicken broth

1 pound mini potatoes

1 (12 oz) package of smoked sausage, sliced thinly

1 rib of celery, diced

1 cup diced onion

8 oz baby carrots (or you can cut 3–4 large carrots)

1 tsp garlic powder

1 tsp dried parsley

1/2 tsp dried thyme

1/2 tsp black pepper

1/4 tsp salt

1 cup frozen corn or 1 can of corn, drained

1 (14 oz) can green beans, drained

2/3 cup half and half (you can also use milk or cream)

4 Tbsp cornstarch

1/2 cup shredded parmesan cheese

Add broth, potatoes, sausage, celery, onion, carrots, garlic powder, parsley, thyme, pepper, salt and corn to the slow cooker.

Cover and cook on low for 4-6 hours, or until potatoes and carrots are tender.

Stir in the green beans. In a small bowl stir together the half and half and the cornstarch together until very smooth. Stir a few tablespoons of hot soup into the mixture. This will help prevent curdling. Then add the mixture into the slow cooker. Turn the slow cooker to high. In a few minutes your soup will thicken a bit.

Add in the parmesan cheese. Salt and pepper to taste. Serve the chowder and enjoy!

*found recipe on https://www.365daysofcrockpot.com/