Name: Vegetarian Slow Cooker Corn Chowder
Prep time: 20 min
Cook time: 190 min
Total time: 210 min
Yield: 1
Ingredients: 3 (15 ounce) cans cream-style corn; 3 (15.25 ounce) cans whole-kernel corn; 1 (16 ounce) package frozen diced hash brown potatoes; 2 tablespoons butter; 1 large red onion, chopped; 1 large sweet white onion, chopped; 3 bell peppers, chopped; 3 stalks celery, chopped; 3 large carrots, chopped; 2 jalapeno peppers, seeded and chopped; 3 hot cherry peppers, seeded and chopped; 2 poblano peppers, seeded and chopped; 4 cups half-and-half cream

Vegetarian Slow Cooker Corn Chowder

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Prep Time:
20 minutes

Cook Time:
190 minutes

Total Time:
210 minutes

Slow Cooker Spicy Corn Chowder paired with crusty sourdough - a cozy winter warmer.

Ingredients:

3 (15 ounce) cans cream-style corn
3 (15.25 ounce) cans whole-kernel corn
1 (16 ounce) package frozen diced hash brown potatoes
1 large red onion, chopped
1 large sweet white onion, chopped
3 bell peppers, chopped
3 stalks celery, chopped
3 large carrots, chopped
2 jalapeno peppers, seeded and chopped
3 hot cherry peppers, seeded and chopped
2 poblano peppers, seeded and chopped
4 cups half-and-half cream

Instructions:

Combine cream-style corn, whole-kernel corn, and hash browns in a slow cooker set to Low; stir to mix well.
In a skillet, melt butter over medium heat. Add red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers; cook and stir until onions are slightly translucent, about 10 to 15 minutes. Transfer the vegetable mixture to a slow cooker and pour half-and-half over the top.
Simmer uncovered for 3 hours, giving it an occasional stir.

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