Ingredients
16 oz canned whole kernel corn, drained
1 small can potoatoes, chopped
1/2 onion, chopped
¼ cup butter
2 cups whole milk
2 cups chicken broth
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon parsley, chopped
Instructions
Combine all ingredients reserving a tablespoon of the corn in the crockpot.
Cover and cook on low for 7 to 9 hours, then puree in a blender or food processor and return to the crockpot.
Stir in the reserved corn, as well as the milk and butter.
Cover and cook on high for about 45 minutes and serve garnished with the parsley.
Crockpot Corn Chowder
recipe & Photo by EWEnbiquye Treasures
www.eweniquetreasueres.com