- 7 cups frozen corn kernels
- 8 oz cream cheese, softened to room temperature & cubed
- 1 cup whole milk
- 1/2 cup heavy cream
- 3 tbsp sugar
- 1 tsp salt
- pepper, to taste
Add all of the ingredients to the bowl of a slow cooker. Stir to combine.
Cover, and cook the corn on low for 3 hours. Stir the mixture to evenly combine. Re-cover, and continue cooking an additional hour.
Season with a little extra pepper, and serve!