*INGREDIENTS 7 SERVINGS
°1 pound (500 g) hash browns, frozen and diced
°3 cups no salt added chicken stock
°1 envelope (250 g) cream cheese, diced
°1 C. 2 tbsp Pink Himalayan Salt With Black Pepper & Garlic
°1 envelope (500 milliliters) frozen corn kernels
°1/2 cup cheddar cheese, grated
*WHAT YOU’LL NEED
1 In a 6 L slow cooker, combine the potatoes, broth, cream cheese and seasoning. Cover.
2 Cook 8 hours on LOW or 4 hours on HIGH, stirring in corn for the last 15 minutes of cooking.
3 Add grated cheese and stir until smooth. Pour into soup bowls. Top with additional shredded cheese, sliced green onions and crumbled bacon, if desired.