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Slow Cooker Corn and Cheese Soup Recipe

Ingredients

1 tablespoon butter

1 cup milk

3 tablespoons mayonnaise

3 tablespoons brown sugar

2 teaspoons dried minced onion

1 teaspoon dried dill weed

1 teaspoon dried parsley

1 pinch ground black pepper

1 pinch ground nutmeg

1 pinch dried rosemary

2 teaspoons dried sage

1 teaspoon salt

1 teaspoon chopped fresh thyme

1 teaspoon dried rosemary

1/2 teaspoon dried jalapeno pepper

2 tablespoons olive oil

1 cup fresh water

1/2 cup all-purpose flour

1 teaspoon ground nutmeg

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour two (8 ounce) casseroles.

In a mixing bowl, cream together butter, milk, mayonnaise and brown sugar until smooth. Mix in onion, dill, parsley, pepper, nutmeg, rosemary, sage and salt.

In a mixing bowl, combine flour, flour, nutmeg and olive oil. Stir together. Finally, mix together water, flour, nutmeg, olive oil, and water.

Place the sausage mixture in a large pot over high heat. Brown thoroughly. Remove from heat and add fat. Stir in corn and cheese. Stir gently to mix.

Pour hot water into a large nonstick skillet. Add water to skillet, then add oil and chili sauce. Stir well and add salt and pepper. Bring to a boil over high heat. Reduce heat to low and simmer for about 5 minutes, stirring occasionally.

Stir into the soup mixture, and cook, stirring, for about 5 minutes, or until heated through. Serve cold.