Ingredients :
- 6 cups fresh or frozen corn, thawed
- 1 package cream cheese, cubed
- 1 jar diced pimientos, drained
- 1 can chopped green chiles
- 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
Directions :
- In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 2-1/2 to 3 hours or until heated through. Stir just before serving.
