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