Moonshynes' Mexican Corn and Tomato Chowder

• 2 ears of fresh white corn, cut off the cob
• 1 can creamed corn
• 3 ripe tomatoes, chopped
• 1 can rotel (mild, medium "or" hot --cooks preference)
• 1 small chopped onion
• 1 teaspoon cayenne pepper
• 1 teaspoon black pepper
• 1 teaspoon salt (to taste)
• 1 cup tomato juice
• 12 cup half-and-half
• 14 cup cornmeal
• 1 teaspoon dill weed

1. Add all ingredients to crockpot.
2. Stir and cook on low for 4 to 6 hours.
3. Garnish with additional sprigs of dill weed or chopped green onion.

white corn, corn, tomatoes, onion, cayenne pepper, black pepper, salt, tomato juice, cornmeal, dill weed

Taken from www.food.com/recipe/moonshynes-mexican-corn-and-tomato-chowder-27116 (may not work)