Crockpot Corn Chowder

1 bag frozen yellow corn kernels 2 cans 99% Fat Free chicken broth 5 yukon gold potatoes - rinsed and chopped into bite size pieces 1/4 c dried minced onion 2 cups nonfat milk 3/4 c reduced fat shredded cheddar cheese 1 tsp Mrs. Dash Garlic & Herb seasonings, pepper to taste

Place corn kernels in crockpot. Add chopped potatoes and cover with 2 cans chicken broth. Add minced onion and seasonings. Cook on low 6 hours - or until potatoes are tender. Before serving, remove 2 1/2 cups of corn/potato/broth mixture and blend in blender (carefully). Add blended mixture back into the crockpot and stir well. Add 2 cups of nonfat milk and heat on high until milk is warm. Add cheese and stir to melt into the soup. Serve immediately.

Number of Servings: 8

Recipe submitted by SparkPeople user JENNIFERCLEMENT.