Crock Pot Cream Corn -- for a crowd

[Guest guest]

Crock Pot Cream Corn

 

4 pkg. (16 oz. ea.) frozen corn kernels, thawed

3 pkg. (8 oz. ea.) cream cheese, cubed

1 cup butter, cut into pieces

1/2 cup white sugar

6 slices American cheese

1/2 cup whole milk

 

In a 6 quart crock pot/slow cooker, combine the corn, cream cheese, butter,

sugar, American cheese and milk. Cover and set on LOW heat setting.

 

Cook for about 2 to 3 hours, stirring every 30 minutes. Watch it closely.

 

Yield: 20 servings.

 

Note: Cheese and milk burn easily, so I would not recommend increasing the

time

or using the High setting.