Recipe from The Five Ingredients or Less Slow Cooker Cookbook by Stephanie O'Dea
1. Use a 4-quart slow cooker. Add the roasted corn kernels to the insert, and then the chopped celery, carrot, salt, and pepper. Stir in the broth. Cover and cook on Low for 7 hours or on High for about 4 hours. Use a handheld immersion blender to puree the soup until it has an even consistency with no lumps. Stir in the half-and-half.