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.