Creamy Corn and Roasted Red Peppers

By smleonard

Ingredients

• 3 9- or 10-ounce packages frozen whole kernel corn or white whole kernel corn (shoepeg) in light or regular butter sauce
• 1 12-ounce jar roasted red sweet peppers, drained and chopped (about 1 cup)
• 2 tablespoons thinly sliced green onion (1)
• 2 cups milk
• 2 0.9- to 1.25-ounce envelopes hollandaise sauce mix
• Green onion (optional)

Preparation

Step 1

1. In a 3 1/2-quart slow cooker, combine frozen corn, roasted red pepper, and the 2 tablespoons green onion. In a small bowl, whisk milk into sauce mix. Add sauce mixture to cooker; stir to combine (frozen chunks of corn may remain).

2. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. Stir before serving. If desired, garnish each serving with additional green onion.