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2 cans whole kernel corn - (16 oz ea) -- drained
2 medium potatoes - (to 3) -- chopped
1 onion -- chopped
1/2 teaspoon salt
Freshly-ground black pepper -- to taste
2 cups chicken broth
2 cups milk
1/4 cup butter or margarine
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; cook on HIGH about 1 hour more.
This recipe yields 6 to 8 servings.
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