In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
4-quart slow cooker with cooking spray.
Combine corn, red bell
Stir whipping cream, cream cheese, butter, sugar, salt, and pepper together in a slow cooker set to High; cook, stirring regularly, until the cheese and butter are melted, about 10 minutes.
Stir corn into cream mixture. Cook on Low for 4 hours.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Place 2 packages of the corn in a blender with the cream or milk. Cover and blend until smooth. Transfer to prepared slow cooker.
Stir remaining corn, onion, Parmesan cheese, butter, and salt into the corn mixture in cooker. Stir gently with a rubber spatula to combine.
Cover and cook for 2 hours on high or for 4 hours on low. Transfer to a serving dish.
Sprinkle with Monterey Jack cheese, bacon, tomato, and basil.
In slow cooker, combine potatoes, onion, garlic, bacon, 2 cups of corn, paprika, thyme, salt, pepper, chicken broth and 2 cups of water. Cover and cook on low 6-8 hours or until potatoes are tender. When cooked, break up potatoes roughly using a potato masher.
Whisk flour with 1/4 cup water until smooth. Stir into slow cooker.
Add remaining corn, broccoli and cream. Cover and cook on high about 20 minutes, until slightly thickened and broccoli is tender. Serve, topping each bowl with a generous pinch of cheese.
Spray interior of slow cooker with cooking spray.
Mix together cream cheese, eggs and sugar.
Combine flour, cornmeal, baking powder, salt, garlic powder and pepper, then add to cream cheese mixture.
Add in the remaining ingredients, and mix well.
Cook in slow cooker 3-4 hours on high.
In a slow cooker, place potatoes, onions, ham, celery, carrots, red pepper, whole kernel corn, butter, and salt and pepper to taste.
Add enough water to cover and the bouillon cubes.
Cook on low setting for 8 to 9 hours and then stir in evaporated milk and cream corn.
Cook for 30 minutes more.
Add mashed potatoes flakes if you like a thicker chowder.
Stir to blend well.
Place chopped onion in a 4-qt. slow cooker. Cut each chicken breast in half and place over onion.
Add corn and remaining ingredients. Cook on high for 4 hours or until chicken is tender. Remove chicken, shred with a fork, and return the meat back to the stew. Enjoy!
A lot of times I will cook a whole chicken and assemble the stew as directed, using the already cooked meat. If you try this, reduce the heat to low and just let it simmer in the crock pot for a couple of hours.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat.
In a slow cooker, combine beef, potatoes, corn, peas, and barley. Stir in tomato sauce, green onions, and chives. Season with black pepper.
Cover and cook on low setting for 4 hours. Stir occasionally, and add water if necessary.
-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Trim
to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner.
Coat
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or high 4-5 hours or until the chicken is cooked through. Stir in the cream and cilantro.
To enhance the flavor of the chowder, roast the chiles and thawed frozen corn before adding to the cooker. Place the chiles and thawed corn in a single layer in a roasting pan. Drizzle with 1 tablespoon olive oil. Toss to coat. Bake at 375\u00b0F for 30 minutes.
o a slow cooker.
Pour chicken stock into slow cooker. Mix corn, potatoes, celery
Stir the broth, sugar, canned corn, potato, chiles, thawed corn, chicken and sausage in a 6-quart slow cooker.
Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Stir in the cream and cilantro.
Stir potatoes, whole kernel corn, cream-style corn, evaporated milk, vegetable broth, sweet onion, celery, garlic powder, dried chives, Worcestershire sauce, and black pepper together in a slow cooker. Cook 6 hours on Low, stirring occasionally.
-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Open slow cooker liner and
nife, remove the kernels from corn on the cob.
Mash
our the contents into a slow cooker. Add the chuck roast, cover
Boil, steam or microwave potatoes until tender then drain. Transfer to a large bowl and mash until smooth.
Add corn, egg yolks, creamed corn, breadcrumbs and parsley to mashed potatoes and stir to combine. Using floured hands, shape into 12 patties. Toss patties in flour, shaking off excess.
Heat 1 tbsp butter and 1 tbsp oil in a large frying pan over medium heat. Add 4 patties to pan and cook until browned on both sides. Repeat with remaining butter, oil and patties.
o 6-quart slow cooker with a Reynolds KITCHENS(R) Slow Cooker Liner. Fit