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CREAMED CORN WITH JALAPENO PEPPERS

Makes 6 to 8 servings

2 cups half and half
3 tablespoons all-purpose flour
3 packages (16 ounces each) frozen corn, thawed and drained
1 medium onion, chopped
2 to 3 teaspoons chopped fresh jalapeno peppers or 1 (4- ounce) can mild green chiles
1 cup shredded Gruyere or cheddar cheese
Sea salt and freshly ground black pepper

1. In a bowl, whisk together ½ cup of the half and half and the flour until smooth. Whisk in the remaining 1½ cups half and half.

2. In a 4-quart electric slow cooker, mix together the corn, onion and jalapenos. Stir in the half and half mixture. Cover and cook on the high heat setting for 3 hours, stirring twice during the cooking time.

3. Stir in ½ cup of the cheese and season with salt and pepper to taste. Top with the remaining ½ cup cheese. Cover and cook for 10 to 15 minutes longer, until the cheese is melted.

“Slow and Easy,” Natalie Haughton

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