Potato, Corn & Carrot Chowder

 original recipes found here

3 lbs potatoes, diced
1 16-ounce package frozen corn

1 16-ounce package frozen carrots
6 tablespoons all-purpose flour

12 cups chicken stock
Kosher salt and freshly ground black pepper, to taste
2 tablespoons salted butter
1/2  cup heavy cream

1-2 cups shredded cheddar cheese

--Place veggies in the bottom of the slow cooker. Sprinkle flour over top, and then stir to coat veggies with flour. 

--Cover and cook on low for 7-8 hours. Stir in butter and heavy cream. Stir in cheese if desired.

--Optional toppings: bacon, sour cream, cheese