Creamy Corn and Roasted Red Peppers
9 ounce package frozen whole kernel corn or white whole kernel corn (shoepeg) in light or regular butter sauce
12 ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)
tablespoons thinly sliced green onion (1)
0.9 ounce envelopes hollandaise sauce mix
Green onion (optional)
- 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).
- 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