Loaded Creamed Corn with Tomato and Bacon

By mrshermes2002

Ingredients

• 4 12 ounce packages frozen whole kernel corn, thawed
• 1 1/2 cups half-and-half or light cream
• 1 cup chopped onion (1 large)
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup butter, cut up
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 5 thick slices bacon
• 3/4 cup shredded Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese (3 ounces)
• 1/2 cup chopped tomato (1 medium)
• 2 tablespoons snipped fresh Italian parsley
• 1 teaspoon red wine vinegar
• 1/8 teaspoon sugar

Details

Servings 16
Preparation time 25mins
Cooking time 445mins
Adapted from bhg.com

Preparation

Step 1

In a blender combine the corn from one package and the half-and-half. Cover and blend until smooth. In a 3-1/2- or 4-quart slow cooker combine blended corn mixture, the remaining corn, the onion, Parmesan cheese, butter, the 1 teaspoon sugar, the salt, and pepper.

Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

In a skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1-inch pieces.

Sprinkle Monterey Jack cheese and bacon over corn in slow cooker. Cover; let stand for about 5 minutes or until cheese is melted.

In a small bowl stir together tomato, parsley, vinegar, and the 1/8 teaspoon sugar. Before serving, spoon tomato mixture over corn in cooker.