Slow Cooker Potato Corn Chowder

This soup was an adventure! I was trying to "vegetarianize" a recipe I had found on A Busy Mom's Slow Cooker Adventures.  I switched up a couple of the ingredients that weren't vegetarian and after it cooking all day, something just wasn't quite right. There was a flavor missing and I couldn't quite place it. My husband tasted it and told me to throw in a half bag of frozen corn. We let the corn heat through and topped our bowls with some shredded cheddar cheese and YUM! It was a success! You could probably even throw the cheese right in the pot at the end, but we have a little tummy in the house that is sensitive to dairy. :)

Ingredients

6 potatoes, peeled and diced
1 small onion, diced
1 can condensed cream of mushroom soup
3 cups vegetable broth
1 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. dried basil
1/3 cup low-fat sour cream
1/2 block of low-fat cream cheese
8 oz frozen corn
shredded cheddar cheese for serving

Directions

-Put potatoes, onions, and cream cheese in your slow cooker
-In a separate bowl, mix together everything else and then pour it into the slow cooker as well.
-Cook on LOW for 9-10 hours or HIGH for 4-5 hours

-Serve topped with sour cream, shredded cheese, or whatever your heart desires! :)

Slow Cooker Potato Corn Chowder