I wish I remembered where this came from. But it’s a great way to use the corn and peppers from today’s box. We don’t have field peas yet, but I’m betting we’ll see some soon. And this is delicious without field peas – so consider maybe dicing up a zucchini if you have one left from last week. It’s an easy recipe for a slow cooker.
4 corn cobs, kernels removed (about 2 1/2 cups kernels) 3 large sweet peppers (any combination of red, orange and yellow), diced into 1-inch pieces 3 cloves garlic, chopped 1/2 cup vegetable broth 1 teaspoon salt 2 cups field peas 2 tablespoons unsalted butter 1/2 cup packed fresh basil, chopped 1/4 cup sliced scallions 1/4 teaspoon pepper
Combine corn kernels, sweet peppers, garlic, vegetable broth and 1/2 teaspoon of the salt in the base of a slow cooker. Cover and cook on HIGH for 3 hours. Stir in field peas and cook 1 more hour. Stir in butter until melted. Mix in basil, scallions, pepper and remaining 1/2 teaspoon salt.