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Friday, July 31, 2015
Rudy’s Slow Cooker Creamed Corn
2 1/2 pounds frozen corn kernels
1 cup heavy cream
1 (8 oz.) package cream cheese, room temperature
1/2 cup parmesan cheese, grated
6 tablespoons unsalted butter, room temperature
1 tablespoon sugar
kosher salt and freshly ground pepper, to taste
Whisk together heavy cream, cream cheese and butter in slow cooker until mostly smooth.
Stir in corn, parmesan cheese and sugar, then season with salt and pepper.
Cover slow cooker and cook on low for 4-5 hours, stirring occasionally, or until mixture is smooth and creamy and corn is tender-crisp.
Serve hot and enjoy!
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