Slow Cooker Cheddar with Bacon (Print Version)
# Ingredients:
01 -
4 cups frozen corn kernels
02 -
1 cup sharp cheddar cheese, shredded
03 -
6 slices bacon, cooked and crumbled
04 -
1/2 cup heavy cream
05 -
1/4 cup unsalted butter, melted
06 -
1/4 teaspoon garlic powder
07 -
1/4 teaspoon paprika
08 -
Salt and pepper to taste
09 -
2 tablespoons fresh parsley, chopped (optional)
# Instructions:
01 -
Cook the bacon until crispy, then crumble. Shred the cheddar cheese and set aside.
02 -
In a slow cooker, combine the frozen corn, shredded cheese, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika. Mix well to evenly distribute all ingredients.
03 -
Season with salt and pepper, then stir again to incorporate the seasonings thoroughly.
04 -
Cover the slow cooker and set it to cook on low for 4 hours or on high for 2 hours, stirring occasionally to prevent the cheese from sticking and to ensure even cooking.
05 -
Once cooked, stir the corn mixture one last time. Adjust seasoning if necessary. Optionally, sprinkle with chopped fresh parsley before serving.
# Notes:
01 -
For extra flavor, add a pinch of cayenne pepper or a dash of hot sauce.