Loaded Creamed Corn With Tomatoes & Bacon
April 19, 2016
"My grandparentsdotcom Newsletter has done it again! -- Amazed me w/yet another recipe I would never have found on my own & one that turns something ordinary into something special. Here's what they had to say about this recipe that I suspect will become a family favorite: "Who knew that packaged frozen corn could become something so delectable? The standby side dish gets a face-lift thanks to your slow cooker & the addition of bacon, cheese & tomato." They gave credit for its origin to the BETTER HOMES & GARDEN NEW COOKBOOK, 16th Edition. Thank You BHG! Enjoy!"
- Serving Size: 1 (79.7 g)
- Calories 219.3
- Total Fat - 12 g
- Saturated Fat - 6 g
- Cholesterol - 32.7 mg
- Sodium - 355.5 mg
- Total Carbohydrate - 19.5 g
- Dietary Fiber - 2.6 g
- Sugars - 0.8 g
- Protein - 8.8 g
- Calcium - 110.1 mg
- Iron - 0.4 mg
- Vitamin C - 1.8 mg
- Thiamin - 0.1 mg
In a blender, combine 1 pkg of thawed frozen corn & the half-&-half. Cover & blend until smooth. In a 3 1/2 to 4-qt slow cooker, combine pureed corn mixture, the remaining 3 pkgs of corn, onion, Parmesan cheese, butter, 1 tsp sugar, salt & pepper. Cover & cook on low-heat setting for 3-4 hrs or on high-heat setting for 90 min to 2 hrs.
Meanwhile in a lrg skillet, cook bacon over med heat until crisp. Drain on paper towels & cut/break into 1-in pieces.
Transfer cooked corn mixture to your serving dish/bowl. Sprinkle Monterey Jack cheese over it & top w/bacon pieces. Cover & let stand about 5 min or until cheese is melted.
In a sml bowl, stir together tomato, parsley, vinegar & 1/8 tsp sugar. Spoon tomato mixture over corn mixture & serve immediately or set aside to rewarm in the microwave as needed.
NOTE: As written, the yield is 16 side-dish servings & is ideal for pot-luck occasions. BUT the recipe is easily halved for a smaller & perhaps more family-friendly amt.
Tips & Variations
- Standard blender plus 3 1/2 to 4 qt slow cooker.