Crockpot Southwestern Corn Soup

Let me tell you something- this recipe far surpassed all of my expectations. I threw everything in the crockpot in the morning and all day I was thinking the soup would be pretty "meh." I'm not sure what made me doubt this recipe but I just wasn't holding out too much hope. Imagine my surprise when I lifted the lid from the crockpot, stuck my finger in (yes- finger- don't judge... I washed it, and it's my soup!), and realized that my soup wasn't "meh," rather it was delicious! John ate it hours after me and he too was obsessed. He even brought it up a couple days later. That is a good sign people, a very good sign. This was perfect when paired with a simple cheese quesadilla... I'm already planning on making this dinner again next week!

Serves 2

Source: Heavily adapted from Food.com

Ingredients:
1 (15 oz) can cream style corn
1 medium russet potato, peeled and chopped small
1/2 small yellow onion, diced
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cups chicken or vegetable broth
1/2 cup chunky salsa

1/2 cup milk
2 tbsp butter

Directions:
1- Combine the first 7 ingredients in the crockpot. Cook on low 7-9 hours.
2- Add the milk and butter, turning the heat up to high and allowing it to cook an additional hour. Stir well- serve hot.