Crock Pot Creamed Corn

If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.

Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.

Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.

Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.

Stir in the remaining 3 tablespoons of butter and cheddar cheese and cook for an additional 5-10 minutes, until the cheese has melted.