This is a very tasty and hearty cream corn soup! It makes 6-8 big bowls.
6 onions, minced
6 C corn
4C chicken broth, divided
1/4 tsp salt
1/2 tsp pepper
1. Put corn, onions, salt, pepper and 3C broth in the crock
2. In a saucepan, melt butter, add flour saute on medium until it turns slightly brown. Then add 1C broth, mix than add to crock.
Cook on low for 3-4 hours. 1/2 hour before serving add cream and mix.
We love it chunky, but if you want a little creamier soup, you can dip your immersion blender in the pot for a couple seconds. If you would like a puree...you can blend the whole pot!