Spicy corn chowder simmered in the slow cooker is perfect for a cold winter's day served with a chunk of sourdough bread.
Preparation Time
20 mins
Cooking Time
3 hr 10 mins
Total Time
3 hr 30 mins
Calories
267 Calories
Recipe Instructions
Step 1
Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
Step 2
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.
Step 3
Cook, stirring occasionally, for about 3 hours.
Ingredients
2 tablespoons butter
3 large carrots, chopped
4 cups half-and-half cream
3 stalks celery, chopped
1 large red onion, chopped
2 jalapeno peppers, seeded and chopped
3 (15 ounce) cans cream-style corn
3 (15.25 ounce) cans whole-kernel corn
1 (16 ounce) package frozen diced hash brown potatoes
