Escalloped Corn

2 tablespoons butter or margarine
1/2 cup chopped onion
3 tablespoons all purpose flour
1 cup milk
4 cups frozen corn, thawed, divided
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon black pepper
1/8 teaspoon ground nutmeg
fresh thyme, optional

Heat butter in a small saucepan over medium heat. Add onion, cook and stir 5 minutes or until tender. Add flour. Cook over medium heat 1 minute, stirring constantly. Stir in milk and heat to a boil. Boil 1 minute or until thickened, stirring constantly.

Process half the corn in a food processor or blender until coarsely chopped.

Combine the milk mixture, processed and whole corn, salt, dried thyme, pepper and nutmeg in slow cooker.

Cover and cook on low 3 1/2 to 4 hours or until mixture is bubbly around edge. Garnish with fresh thyme, if desired.

Makes 6 servings.

Note. If desired, add 1/2 cup shredded cheddar cheese and 2 tablespoons grated Parmesan cheese before serving. Stir until melted.