Spicy Cream Corn

3 cans corn
1 package fat free cream cheese
1 stick of buttah
3 jalapenos (stemmed, seeded, and chopped BUT reserve seeds from one pepper to add to corn)
salt and pepper to taste

Combine all ingredients (including the reserved seeds from that one pepper) in crock pot and cook on high until cheese and butter are melted. Then turn to low and simmer 3-4 hours. YUM. Not too spicy... but you can always heat it up by adding more seeds. I also wait to salt and pepper it until near the end so it doesn't come out too salty.