Tuesday, December 21, 2010

Cheddar Corn Chowder

Cheddar Corn Chowder

2 cans whole kernel corn
2 cans creamy corn
4 cups milk
4 cups cheddar
5-6 red potatoes
dash of paprika
pinch of cayenne
onion to taste
1/2 tsp cumin
1/2 tsp kosher salt

Cut up potatoes.  Peeled or unpeeled is up to you.  I chose unpeeled.  Mix all but the cheese in the crockpot and cook for 6-8 hours on low, or 3-4 hours on high.  Add the cheese 20 minutes before you're ready to serve.

TJ gave this an 8 out of 10

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