Corn Chowder

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2 cans (16 oz) whole kernel corn, drained

2 to 3 medium potatoes, chopped

1 onion, chopped

1/2 teaspoon salt

pepper to taste

2 cups chicken broth

2 cups milk

1/4 cup butter or margarine

Combine first 6 ingredients in Crock Pot. Cover and cook on low for 7 to 9 hours. Puree in a blender or food processor, if desired, then return to pot. Stir in milk and butter; cook on high about 1 hour more. Serves 6 to 8.