1. In a 3.5- or 4-quart crock pot, combine corn, potatoes, carrot, onion, celery seed, and pepper. Add broth.
2. Cover; cook on low for 10-11 hours or on high for 4-4.5 hours.
3. If using low, turn to high. Stir cheese into hot soup. Cover and cook on high 30-60 minutes longer or until cheese is melted.
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|Serving Size: 1 Serving (1062g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 687 (50%)|
|Amt Per Serving||% DV|
|Total Fat 76.3g||102 %|
|Saturated Fat 46.3g||231 %|
|Monounsaturated Fat 23.6g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 292.3mg||90 %|
|Sodium 1082.3mg||37 %|
|Potassium 3268.1mg||86 %|
|Total Carbohydrate 109.4g||32 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 108.1g|
|Protein 69.6g||99 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1387
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