Corn Chowder
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 8 hours. Puree in a blender to make it like a
paste, then return to pot. Stir in the milk and butter; cook on high
for
1 hour more. Serves 6.
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