Creamy Jalapeno Corn
2 packages (16 ounces each) frozen corn
1 package (8 ounces) cream cheese, softened and cubed
4 jalapeno peppers, seeded and finely chopped
1/4 cup butter, cubed
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until corn is tender, stirring occasionally, 4-5 hours.
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