1 16 ounce package frozen whole kernel corn, thawed
1 16 ounce package frozen lima beans, thawed
1 14 3/4 ounce can cream-style corn
1 cup chopped red sweet pepper
1 cup shredded smoked Gouda cheese (4 ounces)
1/2 cup chopped onion
2 teaspoons cumin seeds
1/4 cup water
1 8 ounce carton light dairy sour cream


In a 3-1/2- or 4-quart slow cooker, combine whole kernel corn, lima beans, cream-style corn, sweet pepper, cheese, onion, and cumin seeds. Pour the water over all. Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 2-1/2 to 3 hours. Gently stir in sour cream. Let stand for 10 minutes before serving.