Vegetarian Slow Cooker Corn Chowder

Ingredients

• 3  bell peppers chopped
• 2 tablespoons butter 
• 45 ounce regular corn cream-style canned
• 3 large carrots chopped
• 3 stalks celery chopped
• 3  cherry peppers hot seeded chopped
• 45.8 ounce whole-kernel corn canned
• 4 cups half-and-half cream 
• 16 ounce hash brown potatoes diced frozen
• 2  jalapeño peppers seeded chopped
• 2  poblano peppers seeded chopped
• 1 large onion red chopped
• 1 large onion sweet white chopped

Equipment

• frying pan
• slow cooker

Directions

1. Pour cream-style corn and whole-kernel corn in a slow cooker set to Low; add hash browns and stir.
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.
3. Cook, stirring occasionally, for about 3 hours.