Creamed Corn with Parmesan Cheese

Serves 6 in about 3 hours. The slow cooker brings half half* and sugar together.

Ingredients

• 6-8 cups corn kernels (fresh or frozen, or 4 cans drained)
• 4 tablespoons butter
• 1 ½ tablespoons flour, to thicken a little (mix with the half and half before adding)
• 1 ½ cups half and half*
• 1 teaspoon salt
• ½ teaspoon freshly ground pepper
• 2 teaspoons sugar (or to taste)
• 1 8-ounce block cream cheese, cut into 8 pieces
• ½ cup parmesan cheese, grated (stir in right before serving)

Method

1. Stir in the corn and butter to the crock.
2. In a bowl, whisk together the flour and half and half, then add to the crock and stir.
3. Tip in the salt, pepper, sugar, and cream cheese. Mix well.
4. Simmer on Low for 3 hours or High for 2 hours, or until cheese melts.
5. Mix in the parmesan cheese, taste and adjust salt and add more milk if needed.
6. Mix well and serve hot. Garnish with black pepper.

More slow cooker ideas are in the slow cooker collection.