Creamy Ham and Potato Chowder

In a 4-quart slow cooker, combine potatoes and onion (see Tip). Pour broth over vegetables.

Cover and cook on high-heat setting for 3 hours.

In a medium bowl, combine cornstarch, dried thyme and pepper. Whisk in evaporated milk. Stir the cornstarch mixture, ham and carrots into the cooker. Cover and cook for 30 minutes more, stirring the soup occasionally. Serve soup topped with broccoli, cheese and fresh thyme.