Ingredients

• 3 , 15.25 ounce
• 3 , 15 ounce
• 1 , 16 ounce
• 2 tablespoons butter
• 3 bells peppers , chopped
• 3 stalks celery , chopped
• 3 large carrots , chopped
• 1 large red onion , chopped
• 1 large sweet white onion , chopped
• 2 poblanos peppers , seeded and chopped
• 3 hots cherry peppers , seeded and chopped
• 2 jalapeño peppers , seeded and chopped
• 4 cups half-and-half

Instructions

1. 1 Add whole kernel corn and cream-style corn to a slow cooker; stir in hash browns.
2. 2 Heat butter in a skillet over medium heat. Add bell peppers, celery, carrots, red onion, white onion, poblano peppers, cherry peppers, and jalapeño peppers; cook until onions are slightly translucent, 10 to 15 minutes. Stir vegetable mixture into slow cooker; pour in half-and-half.
3. 3 Cover slow cooker; cook on Low for about 3 hours, stirring occasionally.

Nutrition per serving