2 cans (16 oz) whole kernel corn, drained
2 to 3 medium potatoes, chopped
1 onion, chopped
1/2 teaspoon salt
pepper to taste
2 cups chicken broth
2 cups milk
1/4 cup butter or margarine
Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7
to 9 hours. Puree in a blender or food processor, if desired, then return
to pot. Stir in milk and butter; cook on high about 1 hour more.
Serves 6 to 8.
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