To be cooked in the crock pot. Recipe calls for whole milk, but I changed it to just milk. I haven't tried it though.
| 16 | oz whole kernel corn, drained |
| 3 | chopped medium potatoes |
| 1 | chopped onion |
| 1/2 | teaspoon salt |
| 2 | cups chicken broth |
| 2 | cups milk |
| 1/4 | cup butter |
- Combine first 6 ingredients in slow cooker.
- 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; cover and cook on HIGH about 30 to 60 minutes longer.
Vegetables, Appetizers, First Course, Side Dish, Soup, Slow Cook, Vegetarian
| Nutrition Facts | ||||||
Serving Size 277.8g |
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Amount Per Serving |
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|
Calories 196 Calories from Fat
70 |
||||||
% Daily Value* |
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|
Total Fat
7.8g 12%
|
||||||
|
Saturated Fat
3.2g 16%
|
||||||
|
Cholesterol
15mg 5%
|
||||||
|
Sodium
421mg 18%
|
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|
Total Carbohydrates
26.9g 9%
|
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|
Dietary Fiber
3.8g 15%
|
||||||
|
Sugars
4.8g |
||||||
|
Protein
6.3g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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