Ingredients
- 4 cups fresh or frozen corn kernels, thawed if frozen
- 2 medium red sweet peppers, chopped (1-½ cups)
- 1 cup chopped onion (1 large)
- ¼ cup unsalted chicken stock
- 2 Tbsp unsalted butter, melted
- ¼ tsp salt
- 0.12 tsp crushed red pepper
- 6 oz fat-free cream cheese, cut into small chunks
- 4 cups fresh spinach, chopped
- Black pepper (optional)
How to Make It
- In a 3-½ or 4-quart slow cooker combine corn, sweet peppers, onion, stock, butter, salt, and crushed red pepper. Place cream cheese on top of corn mixture. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1-½ hours.
- Stir until mixture is well combined. Gently stir in spinach. Serve immediately. If desired, sprinkle with pepper.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 108 kcal Calories from Fat: 27 kcal |
|
% Daily Value*
|
| Total Fat 3 g 9% |
Saturated Fat 2 g 10% |
Trans Fat 0.0 g |
Cholesterol 8 mg 3% |
Sodium 202 mg 3% |
carbohydrates 16 g 12% |
Dietary Fiber 2 g 5% |
Sugars 7 g 8% |
Protein 6 g 12% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |