Creamed Corn with Red Peppers and Spinach

Creamed Corn with Red Peppers and Spinach

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From: Diabetic Living Magazine

This creamy, vegetable side dish is made in the slow cooker and pairs nicely with beef or chicken. Red peppers and spinach add color and important vitamins.

Ingredients 10 servings

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Original recipe yields 10 servings
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  • 4 cups fresh or frozen corn kernels, thawed if frozen
  • 2 medium red sweet peppers, chopped (1½ cups)
  • 1 cup chopped onion (1 large)
  • ¼ cup unsalted chicken stock
  • 2 tablespoons unsalted butter, melted
  • ¼ teaspoon salt
  • ⅛ teaspoon crushed red pepper
  • 6 ounces fat-free cream cheese, cut into small chunks
  • 4 cups fresh spinach, chopped
  • Black pepper (optional)

Preparation

  • Prep

  • Ready In

  1. In a 3½- or 4-quart slow cooker, combine the corn, red peppers, onion, stock, butter, salt and crushed red pepper. Place cream cheese on top of the corn mixture. Cover and cook on low-heat setting for 3 hours or on high-heat setting for 1½ hours.
  2. Stir until mixture is well combined. Gently stir in spinach. Serve immediately. If desired, top with some black pepper.

Nutrition information

  • Serving size: ½ cup
  • Per serving: 108 calories; 3 g fat(2 g sat); 2 g fiber; 16 g carbohydrates; 6 g protein; 69 mcg folate; 8 mg cholesterol; 7 g sugars; 2,071 IU vitamin A; 39 mg vitamin C; 79 mg calcium; 1 mg iron; 202 mg sodium; 355 mg potassium
  • Nutrition Bonus: Vitamin C (65% daily value), Vitamin A (41% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, ½ fat, ½ vegetable

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