Vegetarian Slow Cooker Corn Chowder
Description
This spicy vegetarian slow cooker corn chowder recipe includes whole kernel and cream-style corn, hash browns, vegetables, half-and-half, and peppers.
Ingredients
•
3 (15 1/4 ounce) cans whole-kernel corn
•
3 (15 ounce) cans cream-style corn
•
1 (16 ounce) package frozen diced hash brown potatoes
•
2 tablespoons butter
•
3 bell peppers, chopped
•
3 stalks celery, chopped
•
3 large carrots, chopped
•
1 large red onion, chopped
•
1 large sweet white onion, chopped
•
2 poblano peppers, seeded and chopped
•
3 hot cherry peppers, seeded and chopped
•
2 jalapeno peppers, seeded and chopped
•
4 cups half-and-half cream
Directions
1
Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
2
Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.
3
Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.