Enjoy this recipe from Weeknight Slow Cooker.
Submitted by: Tanya Miller from Millersburg, OH
2 8-oz. pkgs. cream cheese, softened
2 15-1/4 oz. cans corn, drained
1/2 c. butter
2 jalapeno peppers, diced
tortilla chips
Combine all ingredients except tortilla chips in a slow cooker. Cover and cook on high setting for 30 minutes; stir until smooth. Reduce setting to
low to keep warm. The longer it cooks, the spicier it will get. Serve with tortilla chips.