5 cans shoepeg Corn, drained
8 oz. Cream Cheese, cubed
1 stick butter, sliced
1/2 c. Milk
3 tbsp. Flour
Jalapeno Peppers, chopped to taste

Put corn, cream cheese, butter and peppers in crock pot. Mix flour and milk. Add to corn mixture. Cook on high setting for 2 hours. Stir occasionally.