- 16
- 25 mins
- 445 mins
Ingredients
- 4 12 ounce packagesfrozen 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 slicesbacon
- 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
Preparation
Step 1
Directions
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.
2.
Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.
3.
In a skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1-inch pieces.
4.
Sprinkle Monterey Jack cheese and bacon over corn in slow cooker. Cover; let stand for about 5 minutes or until cheese is melted.
5.
In a small bowl stir together tomato, parsley, vinegar, and the 1/8 teaspoon sugar. Before serving, spoon tomato mixture over corn in cooker.