Ingredients
6 cups fresh or frozen corn (about 30 ounces), thawed1 package (8 ounces) cream cheese, cubed1 jar (4 ounces) diced pimientos, drained1 can (4 ounces) chopped green chiles1/2 cup vegetable broth1/4 cup butter, cubed1/4 cup pickled jalapeno slices, coarsely chopped1 tablespoon sugar1/8 teaspoon crushed red pepper flakes
Preparation
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.
