Poblano Creamed Corn
Time on High: 3 to 4 Hours Time on Low: 4 to 5 Hours This is my original recipe and may be the best creamed corn you'll ever eat. It's such a treat, I hesitate to even give away my secret! You can make this as mild or spicy as you like, but I like a recipe that bites back, just a little. :) This is a great recipe for large groups and, or freezes well for later use.
2 Whole poblano Peppers (roasted, peeled, and chopped)
2 Pounds Frozen Corn
11 Ounces Cream Cheese (I use 1/3 less fat)
4 Tablespoons butter
3 Tablespoons chicken broth (or water)
6 Slices of American Cheese (or 6 Ounces of other cheese)
1 Teaspoon Salt
1 Teaspoon course ground pepper
2 Teaspoons crushed red pepper (or more to taste)
2 Tablespoon of Chopped Jalapenos (optional, or more to taste)
Brush Poblano Peppers lightly with olive oil. Roast in 350 degree oven for 20 minutes (or until outer skin begins to peel up). Remove from oven, place in airtight bag until cool. Peel to remove the outer skin, seeds, and stem. Chop into small pieces.
Combine with remaining ingredients in your Crock-Pot® and stir. Cook 4 to 5 hours on low. Stir occasionally and stir well before serving.
Optional: roast extra Poblano peppers and cut lengthwise in half to create edible serving dishes for the corn. Reduce cooking time to 15 minutes for serving peppers so they better hold their shape. Garnish with a Cayenne or Red Pepper Flakes.