Neil Waring Revered Wyoming Chef, outdoor cooking expert, admired woodsmen, award winning author, retired politician and honored citizen.
Make it in five or ten minutes and let it cook from Morning until Supper Time.
The two types of corn add depth and great texture of this one
· 3 cups frozen corn
· 14 oz. can creamed corn
· 1 onion, chopped
· 2 (14 oz.) cans ready to serve chicken broth
· 1/8 tsp. pepper
· 1/2 tsp. dried thyme leaves
· 2 Tbsp. cornstarch
· 3 Tbsp. water
Putting it together
Mix everything but the cornstarch and water in 3-4 quart Crockpot and stir it up good. Cover and cook on low for 5-6 hours or until corn is tender. In small bowl, combine cornstarch and water and mix it in; stir into the Crockpot.
Cover and cook on high for 10-15 minutes until it thickens.
Top with crackers and its ready to go
Makes enough for four (it is really clever using two 4s in a row)