Recipe Image

Creamed Corn with Red Peppers and Spinach

  • 20 m
  • 1 h 50 m
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.”


    • 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)


  • 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.
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