Potato Corn Chowder

3-4 Large Russet potatoes peeled and cubed to preference
2 10 3/4 oz. cans Cream of Mushroom Soup
1 " oz. can of water
3 " oz. cans of Whole Milk
1 med. White Onion diced
3 cloves Garlic minced
1 tsp Black Pepper
1 14 3/4 oz. can Creamed Corn
Kernels from 2 to 3 ears of boiled Corn on the Cob
4 tbs Butter

Put all ingredients except butter in a large crockpot at night. Turn to high and allow to cook overnight. (If your crock pot boils fluid on HIGH, then use the medium or low setting for overnight.) In the morning check the potatoes to see if they are done. Turn to low and serve anytime. Add butter just prior to serving, mixing well.

If corn on the cob is not available, use about 2 cups of frozen or canned corn (drain liquid first).
Serving Suggestion:
Place your soup in microwavable bowls. Shred cheese of choice (medium cheddar or a fresh Parmesan are great) over top of the bowl, about 1/4" thick or to your liking. Heat in the Microwave till the cheese is melted, or place under a broiler to melt the cheese. Immediately garnish with chopped fresh Parsely, and serve while HOT..


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