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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 6 |
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This is from a few different recipes that I got ideas from to make my own version. If you want a thicker soup, add a small amount of instant potatoes towards the end to your desired thickness. Ingredients:
1/2 cup salted butter |
1 (28 ounce) bag o'brien potatoes, frozen |
2 (10 3/4 ounce) cans cream of chicken soup, undiluted |
1 (14 3/4 ounce) can cream-style corn |
3 (14 3/4 ounce) cans corn, drained |
8 ounces sour cream |
1/4 cup dried onion flakes |
2 teaspoons parsley |
1/4 teaspoon cayenne pepper |
1/2 teaspoon celery seed |
1/2 teaspoon seasoning salt |
3 cups half-and-half (fat free is okay) |
Directions:
1. Put frozen potatoes O'Brien in crock pot.
2. In seperate bowl, mix remaining ingredients, except butter.
3. Pour into crock pot and stir in with potatoes.
4. Stir in the butter, or just throw it on top of the mixture - it will melt as cooking.
5. Cook on low for approx 6 hours.
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