Slow Cooker Cheddar Corn Bacon (Print Version)
# Ingredients:
→ Vegetables
01 -
4 cups frozen corn kernels
02 -
2 tablespoons chopped fresh parsley (optional)
→ Dairy
03 -
1 cup shredded sharp cheddar cheese
04 -
1/2 cup heavy cream
05 -
1/4 cup unsalted butter, melted
→ Proteins
06 -
6 slices cooked bacon, crumbled
→ Spices
07 -
1/4 teaspoon garlic powder
08 -
1/4 teaspoon paprika
09 -
Salt and pepper to taste
# Instructions:
01 -
Cook bacon until crispy, then crumble. Shred sharp cheddar cheese and set aside.
02 -
In the slow cooker, mix frozen corn, shredded cheddar, crumbled bacon, heavy cream, melted butter, garlic powder, and paprika until evenly combined.
03 -
Add salt and pepper to taste, stirring thoroughly to incorporate all seasonings.
04 -
Cover and cook on low for 4 hours or high for 2 hours, stirring occasionally to prevent cheese from sticking and ensure even cooking.
05 -
Stir the corn mixture once more after cooking. Adjust seasoning if needed. Optionally, garnish with chopped fresh parsley before serving.
# Notes:
01 -
Stirring during cooking prevents cheese from sticking and ensures even heat distribution.