Super Side Dish: Make Slow-Cooker Jalapeno Cream of Corn for Thanksgiving

If you are anything like me, making a holiday feast is a lot of work. There is so much to do, and has to be done within a certain amount of time. Make this jalapeno cream of corn and throw it in the slower cooker and find the extra time to prepare other dishes. That’s what I do. Enjoy!

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Ingredients:
1 1/2 – sticks of butter (3/4 cup)
3 – jalapeno (cut small, remove seeds for less heat)
16 – ounces cream cheese (room temperature)
3/4 – cup onion (diced)
1 – tablespoon diced garlic
1/2 – cup vegetable broth
32- ounces frozen corn
salt and pepper to taste (add once jalapeno cream of corn)

Directions:
1. Cut butter into chunks, dice jalapenos, cut cream cheese into chunks, and dice onion.

2. Combine butter, jalapeno, cream cheese, onion, garlic, broth, and corn in a slow cooker.

3. Cook on low for 4 hours, mix the corn after 2 hours.

4. Serve hot.

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