YIELD Makes 6 servings
|1/2||cup chopped onion|
|3||tablespoons all-purpose flour|
|4||cups frozen corn, thawed, divided|
|1/2||teaspoon dried thyme|
|1/4||teaspoon black pepper|
|1/8||teaspoon ground nutmeg|
|Fresh thyme (optional)|
Slow Cooker Directions
- Melt butter in small saucepan over medium heat. Add onion; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk; bring to a boil. Boil 1 minute or until thickened, stirring constantly.
- Process 2 cups corn in food processor or blender until coarsely chopped. Combine milk mixture, chopped and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker; mix well.
- Cover; cook on LOW 3-1/2 to 4 hours or until mixture is bubbly around edge. Garnish with fresh thyme.
Add 1/2 cup (2 ounces) shredded Cheddar cheese and 2 tablespoons grated Parmesan cheese before serving; stir until melted. Garnish with additional shredded Cheddar cheese.
This recipe appears in: Vegetable Side Dish
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