Rating: 4.41 stars
25 Ratings
  • 5 star values: 18
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 2

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.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.

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  • 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 Facts

267 calories; protein 6.8g; carbohydrates 44.1g; fat 9.8g; cholesterol 26.2mg; sodium 583mg. Full Nutrition
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