Vegetarian Slow Cooker Corn Chowder

Ingredients

3 (15 ounce) cans cream-style corn

3 (15.25 ounce) cans whole-kernel corn

1 (16 ounce) package frozen diced hash brown potatoes

2 tablespoons butter

1 large red onion, chopped

1 large sweet white onion, chopped

3bell peppers, chopped

3 stalks celery, chopped

3 large carrots, chopped

2jalapeno peppers, seeded and chopped

3hot cherry peppers, seeded and chopped

2poblano peppers, seeded and chopped

4 cups half-and-half cream

Directions

Step 1

Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.

Step 2

Heat butter in a skillet over medium heat; cook and stir red onion, white onion, bell peppers, celery, carrots, jalapeno peppers, cherry peppers, and poblano peppers in the melted butter until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; top with half-and-half.

Step 3

Cook, stirring occasionally, for about 3 hours.

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