Ingredients
The following ingredients have 10 Servings
- 2-3 Tablespoons sugar
- 1 teaspoon salt
- 1/2 stick of butter ((4 Tablespoons))
- 4 ounces cream cheese
- 1 cup milk (whole or 2%)
- 1/2 cup half and half
- Pinch cayenne pepper
- 2 pounds frozen petite white and golden corn kernels (thawed (32 ounces))
- Grated fresh Parmesan cheese (optional for topping)
Instruction
- In a medium sized saucepan, combine all ingredients except the corn and the Parmesan cheese.
- Cook on low heat until well blended.
- Stir in the corn. Mix well.
- If a creamier consistency is desired, use the immersion blender now to blend some of the lumps away.
- Pour all ingredients into a 3 1/2 - 6 quart slow cooker.
- Cover and cook on high for 3-4 hours, stirring occasionally, until thickened and bubbly.
- Serve and enjoy!
