Squash & Corn Crock Pot Soup

Ingredients:

• 4 Cups fresh corn from the cob (4 cobs)

• 1 large yellow squash

• 2 Cups milk

• 1 Cup ½ & ½

• 1 Can Evaporated Milk

• 1 Can cream of chicken soup

• 4 T garlic minced

• 1 small Vidalia onion

• 2 T Basil

• Salt, pepper (to taste)

• 1 Cup sour cream (added at end)

Directions:

1. Slice the corn off the cobs and add to crockpot.

2. Cut squash into ½” chunks and add to the crockpot.

3. In a separate bowl mix together the milk, 1/2 & 1/2, evaporated milk, cream of chicken soup, garlic, basil and salt & pepper. Pour over the corn and squash in the crockpot.

4. Chop the onion into small pieces and add to the crockpot and stir.

5. Cook on high for 6 hours or low for 8 hrs.

6. When done, stir in the 1 cup of sour cream and then serve into individual bowls!