Nutrition per serving may change if servings are adjusted.
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)
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.
Stir until mixture is well combined. Gently stir in spinach. Serve immediately. If desired, top with some black pepper.