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Creamy Corn and Roasted Red Peppers

Makes: 8 servings
Prep 15 mins Roast 6 hrs to 8 hrs  (low) or 3 to 4 hours (high)
Creamy Corn and Roasted Red Peppers
Ingredients
  • 3 9 - 10  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 - 1 1/4 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)
  • Servings Per Recipe 8,
  • cal. (kcal) 155,
  • Fat, total (g) 2,
  • chol. (mg) 5,
  • sat. fat (g) 1,
  • carb. (g) 32,
  • Monosaturated fat (g) 1,
  • fiber (g) 2,
  • sugar (g) 9,
  • pro. (g) 5,
  • vit. A (IU) 146,
  • vit. C (mg) 58,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 249,
  • Potassium (mg) 362,
  • calcium (mg) 81,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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