Loaded Creamed Corn with Tomato and Bacon

When purchasing bacon for this recipe, avoid maple-flavor varieties.

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  • Makes: 16 servings
  • Prep: 25 mins
  • Cook: 3 hrs to 4 hrs (low) or 1-1/2 to 2 hours (high)
  • Stand: 5 mins
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Loaded Creamed Corn with Tomato and Bacon
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
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.
Nutrition Facts (Loaded Creamed Corn with Tomato and Bacon)
    Per serving:
  • 186 kcal cal.,
  • 10 g fat
  • (6 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 27 mg chol.,
  • 258 mg sodium,
  • 20 g carb.,
  • 2 g fiber,
  • 3 g sugar,
  • 7 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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