“Wholesome and filling corn chowder for your slow cooker. You can use lower-fat or skim milk in place of the half-and-half . Make sure to wash hands thoroughly after handling hot peppers! Serve with warm sourdough bread.” - by emmelldee
Ingredients
Adjust Servings
Original recipe yields 16 servings
Directions
- Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
- Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.
- Cook, stirring occasionally, for about 3 hours.
Nutrition
Amount Per Serving (16 total)
- Calories
- 267 cal
- 13%
- Fat
- 9.8 g
- 15%
- Carbs
- 44.1 g
- 14%
Based on a 2,000 calorie diet
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