Dawgluver
Chef Extraordinaire
- Joined
- Apr 12, 2011
- Messages
- 25,033
I make this every year, and double it. After initial cooking, it travels well. We take the slow cooker to BIL's and plug it back in. Have never had leftovers!
Adapted from 365 Favorite Brand Name Slow Cooker Recipes
2 T butter
1/2 c chopped onion
1/4 c finely chopped red and/or green peppers
3 T all purpose flour
1 c milk
4 c frozen corn, thawed
1/2 t dried thyme
1/4 t black pepper
1/8 t ground nutmeg
1/2 c shredded cheddar
2 T grated Parmesan
Cook onion and peppers in butter till tender. Add flour. Cook over medium heat, stir constantly, 1 minute. Add milk, bring to boil, stir constantly until thickened.
Coarsely chop half the corn in food processor or blender. Combine milk mixture, chopped and whole corn kernels, and spices in slow cooker. Cover and cook on low 3 1/2 to 4 hours or until bubbly around the edge. Stir in cheeses.
Adapted from 365 Favorite Brand Name Slow Cooker Recipes
2 T butter
1/2 c chopped onion
1/4 c finely chopped red and/or green peppers
3 T all purpose flour
1 c milk
4 c frozen corn, thawed
1/2 t dried thyme
1/4 t black pepper
1/8 t ground nutmeg
1/2 c shredded cheddar
2 T grated Parmesan
Cook onion and peppers in butter till tender. Add flour. Cook over medium heat, stir constantly, 1 minute. Add milk, bring to boil, stir constantly until thickened.
Coarsely chop half the corn in food processor or blender. Combine milk mixture, chopped and whole corn kernels, and spices in slow cooker. Cover and cook on low 3 1/2 to 4 hours or until bubbly around the edge. Stir in cheeses.