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This is from the Crock-Pot Original recipe cookbook
2 lbs frozen corn
2 tbsp butter, cut into cubes
2 poblano chile peppers, chopped or
1 large green b ell pepper and 1 jalapeno, seeded and finely chopped
1 tsp salt
1/2 tsp ground cumin
1/4 tsp coarsely ground black pepper
1 cup (4oz) shredded sharp cheddar cheese
3 oz cream cheese, cut into cubes
1. Coat inside of 3-1/2 to 4qt slow cooker with nonstick coking spray. Combine all ingredients except cheddar cheese and cream cheese in crock pot. Cover. Cook on High 2 hrs.
2. Stir in cheese. Cover and cook on high 15 minutes more or until cheeses melt.
Makes 8 servings.
2 lbs frozen corn
2 tbsp butter, cut into cubes
2 poblano chile peppers, chopped or
1 large green b ell pepper and 1 jalapeno, seeded and finely chopped
1 tsp salt
1/2 tsp ground cumin
1/4 tsp coarsely ground black pepper
1 cup (4oz) shredded sharp cheddar cheese
3 oz cream cheese, cut into cubes
1. Coat inside of 3-1/2 to 4qt slow cooker with nonstick coking spray. Combine all ingredients except cheddar cheese and cream cheese in crock pot. Cover. Cook on High 2 hrs.
2. Stir in cheese. Cover and cook on high 15 minutes more or until cheeses melt.
Makes 8 servings.
