- 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.