Vegetarian Slow Cooker Corn Chowder
Ingredients
- 3 (15.25 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 jalapeño peppers, seeded and chopped
- 4 cups half-and-half
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Instructions
- Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
- 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.
- Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.
Source
Original recipe: View Original