- Place the onion, potatoes, carrots, pepper, green beans, celery, creamed corn, broth, parsley, basil, and oregano in the base of a crock-pot. Cook on low for 6-7 hours or on high for 3-4 hours until potatoes are tender and cooked through. Season to taste with salt and pepper; depending on the saltiness of your broth you may or may not need salt. I usually add ½ teaspoon and go from there.
- Whisk together the milk and cornstarch until dissolved. Slowly add the milk mixture to the chowder and cook on high another 30 minutes until thickened. Serve!