1 15.5 ounce can corn (and juice)
1 quart chicken broth
1 small onion, diced
1/2 tsp black pepper
4 ounces cream cheese
salt to taste
1. Empty both corns into your crockpot. Add chicken broth, onion, and pepper. Drop in cream cheese. Cover and cook on low for about 6 hours, or until onion is translucent and the soup is fully heated.
2. Stir well. Use either an immersion blender or ladle the soup into a blender and pulse.
Source: Let's Eat!
Try #1 - August 15, 2011
I added carrots, potatoes, green peppers, peas, and a small amount of chicken. This was good, although for some reason chowders with corn always taste really rich to me. Maybe it's our Trader Joe's super sweet corn... But all and all, a good and easy soup.
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