1 1/2 - sticks of butter (3/4 cup)
3 - jalapeno (cut small, remove seeds for less heat)
16 - ounces cream cheese (room temperature)
3/4 - cup onion (diced)
1 - tablespoon diced garlic
1/2 - cup vegetable broth
32- ounces frozen corn
salt and pepper to taste (add once jalapeno cream of corn)
1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.
2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.
3. Cook on low for 4 hours,Read More »from Super Side Dish: Make Slow-Cooker Jalapeno Cream of Corn for Thanksgiving