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In a blender, combine the corn from one package and the half-and-half. Cover and blend until smooth. In a 3 1/2- or 4-quart slow cooker, combine blended corn mixture, the remaining corn, the onion, Parmesan cheese, butter, the 1 teaspoon sugar, the salt, and pepper. Cover and cook on Low for 3 to 4 hours or on High for 1 1/2 to 2 hours.
In a skillet, cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1-inch pieces. Sprinkle Monterey Jack cheese and bacon over corn in slow cooker. Cover; let stand for about 5 minutes or until cheese is melted.
In a small bowl, stir together tomato, parsley, vinegar and the remaining 1/8 teaspoon sugar. Before serving, spoon tomato mixture over corn in slow cooker.