4 cups frozen corn, thawed (1 lb bag)8 oz cream cheese, room temperature
1/2 cup butter (1 stick)
1/2 cup milk
1 TBS sugar
1 tsp salt
1 tsp black pepper
Thaw the corn in the microwave. Cut up the cream cheese and the butter into chunks. Add all of the ingredients to the crockpot. Don't worry about mixing thoroughly, just throw it all in.
Cook on high for 1 hour, stir, then cook an additional hour. You may puree about a 1/4 of the mixture in a blender if you like your corn a little thicker and creamier.
Serve with additional black pepper sprinkled on top.