Day 22 of our CROCK-tober series –
CROCKPOT CORN SOUP WITH SAFFRON
2 cups frozen corn kernels
1 sweet yellow pepper, diced
1 large potato, cubed
1 onion, chopped
1 teaspoon butter
½ teaspoon saffron threads
1/4 teaspoon white pepper
1/4 teaspoon salt
3 cups chicken OR vegetable broth
Combine all ingredients in the slow cooker. Cook on low for 4 to 6 hours, or on high for 2 to 5.
Come back tomorrow for another delicious CROCK-tober recipe.
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