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Submitted by: Alicia Soncksen from Lincoln, NE
Originally shared on the web 10/15/2024

6 ears sweet corn, kernels cut off, or 4-1/2 c. frozen corn
4 to 5 russet potatoes, peeled and diced
1/2 c. sweet onion, diced
32-oz. container chicken broth
2-1/2 c. milk
14-oz. pkg. Kielbasa sausage, diced
12-oz. pkg. pasteurized American cheese, cubed
14-3/4 oz. can cream-style corn
10-3/4 oz. can cream of chicken soup
10-3/4 oz. can cream of mushroom soup
salt and pepper to taste
Optional: 1 T. cornstarch, 1 T. water

Combine all except optional ingredients in a 6-quart crockpot; stir well. Cover and cook on low setting for 6 to 8 hours, or on high setting for 3 to 4 hours. If consistency is too thin when done, combine cornstarch and water; stir into chowder and cook until thickened to desired consistency. Repeat, if necessary. Makes 8 servings.