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Corn and Tomato Chowder
Slow Cooker Recipes from
Makes 6 servings

Prep Time: 20 minutes
Cooking Time: LOW 8 � 10 hours



  1. In medium saucepan over medium-high heat, heat margarine until melted and bubbly.
  2. Add shallots and garlic; reduce heat to low.
  3. Cover and cook about 5 minutes or until shallots are soft and translucent.
  4. Add broth, sage, salt, pepper, cornstarch and corn.
  5. Bring to a boil over high heat.
  6. Add to 3-quart or larger slow cooker.
  7. Add the tomatoes and cook on LOW for 6 to 8 hours.
  8. During the last hour of cooking, add the half-and-half.
  9. Spoon into bowls.
  10. Garnish with additional fresh sage, if desired.

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