Use a 4-quart slow cooker.

Pour the frozen corn and the niblets from the canned corn into your slow cooker.

Retain the liquid from the canned corn.

In a small saucepan on the stovetop, melt the butter and cream cheese over low heat.

Slowly add the flour.

Whisk until the flour is fully incorporated and remove from heat.

Stir in the milk, juice from the canned corn and pepper.

Pour this mixture evenly over the top of the corn in the slow cooker.

Stir to combine.

Cover and cook on low for 4 to 6 hours or on high for about 3 hours.