Categories: soups

Ingredients

• 1 (15 oz.) can cream-style corn
• 4 red potatoes (scrubbed and quartered)
• 1/2 cup shredded carrots
• 1/2 cup chopped onion
• 1/4 tsp. pepper
• 2 (14 oz.) cans vegetable broth
• Shredded cheddar cheese for garnish

Directions

1. In a 4- quart or large slow cooker, combine cream-style corn, potato wedges, carrots, chopped onion pepper and vegetable broth; mix well.
2. Cook on high 4 hours, or on low 6 to 8 hours.
3. Ladle into bowls and garnish with shredded cheddar cheese.

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