Ingredients
- 4 packages (12 ounce) frozen whole kernel corn (thawed)
- 1 1/2 cups half and half (or light cream)
- 1 cup chopped yellow onion (1 large)
- 1/2 cup grated Parmesan cheese (2 oz)
- 1/4 cup butter (cut in sml pieces)
- 1 teaspoon granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 to 7 ounces sliced bacon (5 thick-sliced slices & may use pancetta)
- 3/4 cup Monterey Jack cheese, shredded (3 oz)
- 1/2 cup chopped tomato (1 med-sized tomato)
- 2 tablespoons fresh parsley (snipped)
- 1 teaspoon red wine vinegar
- 1/8 teaspoon granulated sugar
How to Make
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Step 1: 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.
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Step 2: Meanwhile in a lrg skillet, cook bacon over med heat until crisp. Drain on paper towels & cut/break into 1-in pieces.
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Step 3: 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.
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Step 4: 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.
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Step 5: 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.
We hope you enjoy this recipe!
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