Scalloped Corn for Slow Cooker/Crock Pot

2 tablespoons butter
½ cup chopped onion
3 tablespoons flour
1 cup milk
4 cups frozen corn, thawed
½ teaspoon salt
½ teaspoon dried thyme leaves
¼ teaspoon black pepper
1/8 teaspoon ground nutmeg

Heat butter in small pan over medium heat. Add onion. Cook and stir for five minutes until tender. Add flour. Cook over medium heat for one minute, stirring constantly. Stir in milk and heat to a boil. Boil for one minute or until thickened, stirring constantly.

Process half the corn in food processor or blender until coarsely chopped. Combine milk mixture, processed and whole corn, salt, dried thyme, papper and nutmet in slow cooker. Cover and cook on low setting for 3 ½ to 4 hours or until mixture is bubbly around edge.

If desired, add ½ cup shredded Cheddar cheese and 2 tablespoons grated Parmesan cheese before serving. Stir until melted.

Makes six servings.

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