Slow Cooker Corn and Jalapeño Dip

Ingredients

• 4 slices bacon
• 3 (15.25) cans whole kernel corn, drained
• 2 jalapeños, seeded and dices
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 Tablespoons chopped chives

Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.

Place corn, jalapeños, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.

Cover and cook on low heat for 2 hours. 

Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes. 

Serve immediately, garnished with bacon and chives, if desired.

Chicken Soup with Black Beans, Corn, and Tomatoes

Ingredients

• 30 oz. chicken broth
• 2 pounds chicken, cooked
• 15 oz. black beans, drained
• 1 can of corn, drained
• 10 oz. diced tomatoes with green chiles, drained
• 1 Tablespoon finely chopped parsley
• 1/2 tsp paprika
• 1/4 tsp cumin
• 1/2 tsp salt
• 1/2 tsp pepper

In a large stock pot, add all the ingredients together. 

Cover and set to low/medium and cook for 40 minutes.

Enjoy!