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Ingredients
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3 (15 ounce) cans cream-style corn
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3 (15.25 ounce) cans whole-kernel corn
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1 (16 ounce) package frozen diced hash brown potatoes
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2 tablespoons butter
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1 large red onion, chopped
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1 large sweet white onion, chopped
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3 bell peppers, chopped
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3 stalks celery, chopped
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3 large carrots, chopped
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2 jalapeno peppers, seeded and chopped
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3 hot cherry peppers, seeded and chopped
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2 poblano peppers, seeded and chopped
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4 cups half-and-half cream
Directions
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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.
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Cook, stirring occasionally, for about 3 hours.
Nutrition Facts (per serving)
267 | Calories |
10g | Fat |
44g | Carbs |
7g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 267 | |
% Daily Value * | |
Total Fat 10g | 13% |
Saturated Fat 6g | 28% |
Cholesterol 26mg | 9% |
Sodium 583mg | 25% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 5g | 16% |
Total Sugars 8g | |
Protein 7g | 14% |
Vitamin C 33mg | 37% |
Calcium 88mg | 7% |
Iron 1mg | 8% |
Potassium 536mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.