Created by TwisSis on April 19, 2016
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.
Step 2: Meanwhile in a lrg skillet, cook bacon over med heat until crisp. Drain on paper towels & cut/break into 1-in pieces.
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.
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.
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.