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© Meredith Corporation. All rights reserved. Used with permission.
Lightly coat an unheated 3- or 3 1/2-quart slow cooker with cooking spray. Add corn, red pepper, green pepper, green onions and water to the cooker.
Cover and cook on Low for 3 hours or on High for 1 1/2 hours.
If using Low, turn to High. In a small bowl, whisk together half-and-half and cornstarch until cornstarch is dissolved. Stir into the vegetable mixture in cooker. Cover and cook for 10 minutes more or until thickened. Stir in blue cheese, black pepper and salt. Spoon into a shallow serving bowl; sprinkle with Cheddar. If desired, sprinkle with additional black pepper.