When hosting big meals, I sometimes run out of burners. Then I realized my slow cooker could help by simmering corn and green chilies with pickled jalapenos.
—PAT DAZIS CHARLOTTE, NC
PREP: 10 MIN. • COOK: 3 HOURS • MAKES: 8 SERVINGS
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 chilies
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
In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2 1/2-3 hours or until heated through. Stir just before serving.