| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Veg04 | 1 | servings | |
INGREDIENTS
| 1 | c | Milk |
| 1 | c | Heavy cream |
| 2 | tb | Sugar |
| 3/4 | ts | Salt |
| 2 | ts | Worcestershire sauce |
| 1/4 | ts | Cayenne |
| 1/4 | c | Quick-mixing flour |
| Such as Wondra | ||
| 48 | oz | Packaged frozen whole kernel corn |
| Thawed and drained | ||
| 1/4 | c | Grated Parmesan cheese |
| 2 | tb | Chopped fresh parsley |
INSTRUCTIONS
MAKES 8 SERVINGS 1. In a 31/2-quart electric slow cooker, whisk together the milk, cream, sugar, salt, Worcestershire sauce, cayenne, and flour until smooth. Stir in the corn. 2. Cover and cook on the high heat setting 3 to 31/2 hours, stirring once or twice, until bubbly and thickened. Serve, garnished with the cheese and parsley. Recipe by: The Best Slow Cooker Cookbook Ever, by Natalie Haughton Converted by MM_Buster v2.0l.
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