Down East Corn Chowder

courtesy of Jan Haptonstall

3 cups fresh corn, cut from cob OR 2 (16-oz) cans whole kernel corn, drained OR frozen corn

2 medium potatoes, peeled and finely cubed

1 onion. chopped

1 tsp salt

1/2 tsp seasoned salt

1/8 tsp pepper

2 cups chicken broth or bouillon

2 cups milk

1/4 cup butter or margarine

Combine all ingredients except milk and butter in crock pot. Cover and cook and low for 7-9 hours. Pour into blender or food processor and puree until almost smooth. Chill overnight, if desired. Return to pot. Stir in milk and butter. Cover and cook on high for 1 hour. Enjoy!

Makes 6-8 servings

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