- make this recipe
- user reviews ()
- 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
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.
- Servings Per Recipe 16,
- cal. (kcal) 186,
- Fat, total (g) 10,
- chol. (mg) 27,
- sat. fat (g) 6,
- carb. (g) 20,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 2,
- sugar (g) 3,
- pro. (g) 7,
- vit. A (IU) 486,
- vit. C (mg) 8,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 2,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 36,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 258,
- Potassium (mg) 248,
- calcium (mg) 101,
- iron (mg) 1,
- Percent Daily Values are based on a 2,000 calorie diet
Top Brands
