Creamy Corn and Roasted Red Peppers

Creamy Corn and Roasted Red Peppers + enlarge image
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4 users rated this recipe an average rating of 1.5
Makes:
8 servings
Prep:
15 mins
Roast:
6 hrs to 8 hrs (low) or 3 to 4 hours (high)
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Creamy Corn and Roasted Red Peppers

Ingredients
3
9 ounce package frozen whole kernel corn or white whole kernel corn (shoepeg) in light or regular butter sauce
1
12 ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)
2
tablespoons thinly sliced green onion (1)
2
cups milk
2
0.9 ounce envelopes hollandaise sauce mix
 
Green onion (optional)

Directions

  1. In a 3 1/2-quart slow cooker, combine frozen corn, roasted red pepper, and the 2 tablespoons green onion. In a small bowl, whisk milk into sauce mix. Add sauce mixture to cooker; stir to combine (frozen chunks of corn may remain).
  2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving. If desired, garnish each serving with additional green onion.

Nutrition Facts

(Creamy Corn and Roasted Red Peppers)
    Per serving:
  • 155 kcal cal.,
  • 2 g fat
  • (1 g sat. fat,
  • 1 g monounsatured fat),
  • 5 mg chol.,
  • 249 mg sodium,
  • 32 g carb.,
  • 2 g fiber,
  • 9 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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