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Categories:
butter onion flour milk frozen corn salt thyme black pepper ground nutmeg Cheddar cheese Parmesan cheese
Viewed: 72 - Published at: 4 years agoIngredients
- 2 tablespoons butter
- 1/2 cup chopped onion (optional)
- 3 tablespoons flour
- 1 cup milk
- 4 cups frozen corn, thawed, divided
- 1/2 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon black pepper
- 1/8 teaspoon ground nutmeg
- 1/2 cup shredded cheddar cheese
- 2 tablespoons parmesan cheese
Method
- Heat butter in small saucepan over medium heat. Add onion, if using; cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk and heat to a boil, stirring constantly. Continue stirring and cook for an additional 1 minute or until thickened.
- Process half of corn in food processor or blender until coarsely chopped. Combine milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker.
- Cover and cook on low for 31/2 to 4 hours or until mixture is bubbly around the edge.
- Add 1/2 cup shredded Cheddar cheese and 2 tablespoons Parmesan cheese before serving; stir until cheeses are melted.
