Green Chile Creamed Corn

Total Time Prep: 10 min. Cook: 2-1/2 hours
Yield 8 servings
Contest Winner
Test Kitchen Approved
When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina

Ingredients

  • 6 cups fresh or frozen corn (about 30 ounces), thawed
  • 1 package (8 ounces) cream cheese, cubed
  • 1 jar (4 ounces) diced pimientos, drained
  • 1 can (4 ounces) chopped green chiles
  • 1/2 cup vegetable broth
  • 1/4 cup butter, cubed
  • 1/4 cup pickled jalapeno slices, coarsely chopped
  • 1 tablespoon sugar
  • 1/8 teaspoon crushed red pepper flakes

Directions

  1. In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.

Nutrition Facts

3/4 cup: 258 calories, 17g fat (10g saturated fat), 44mg cholesterol, 296mg sodium, 25g carbohydrate (10g sugars, 3g fiber), 6g protein.

When hosting big meals, I would sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chiles with pickled jalapenos. —Pat Dazis, Charlotte, North Carolina
Recipe Creator

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