Cozy Food Friday!
That means it's time to share a recipe from
This week's recipe is from
I've had so much fun sharing recipes, I wanted to share another.
SLOWCOOKER LOADED CREAMED CORN WITH TOMATO AND BACON
photo property of www.cookingclassy.com
4 12-ounce packages of frozen white or yellow corn (your choice), thawed. You can use fresh corn, 48 ounces, if you have it available
1½ cups light cream
1 cup chopped onion (1 large) Any onion your prefer
½ cup about 2 ounces, grated Parmesan cheese. (I use pre-grated cheese)
¼ cup butter, cut into small pieces
1 teaspoon sugar
½ teaspoon salt
½ package of bacon, fresh or pre-precooked (I use the pre-cooked bacon. This is a slow cooker. I don't want to mess with the stove or oven)
¾ cup, about 3 ounces, shredded Monterey Jack cheese (I use the pre shredded)
2 tablespoons fresh flat-leaf parsley
2 tablespoons chopped green onion tops
black or white pepper to taste
To add another level of taste, add chopped tomato
photo property of www.dinneratthezoo.com
In a food processor (or blender) combine 1 package or 12 ounces of fresh corn and the light cream.
Cover and blend (puree) until smooth.
In a 4-quart slow cooker combine corn and cream mixture, the remaining corn, butter, onion, Parmesan cheese, sugar, salt, and pepper to taste.
Cover and cook on low-heat setting for 3½ hours or high-heat for one hour and 45 minutes.
For the bacon I use pre-cooked and the microwave. If using uncooked bacon, cook it on stovetop over medium heat until crisp. No matter your cooking method, when it's done cooking, blot grease off bacon.
Cut bacon into small pieces.
Sprinkle bacon and Monterey Jack cheese over corn mixture in cooker.
Cover and let stand until cheese is melted.
Spoon finished creamed corn into a dish. Add chopped parsley, green onion tops to garnish. As I said above, chopped tomato would be great.
Serve as a rich side with any meat dish, or eat with a crusty buttered bread for dipping.
This is sure to become a family favorite!