SLOW COOKER CREAMED CORN WITH RICOTTA, ROSEMARY AND BACON

This Slow Cooker Creamed Corn with Ricotta and Bacon has to be the BEST CREAMED CORN I’ve eaten in my entire life!  Rich and creamy, seasoned to perfection, SO easy and practically fool proof!  This Creamed Corn will be the star of your Thanksgiving feast!

INGREDIENTS

• 2 pounds frozen corn kernels (2 x 16 oz. packages)
• 4 tablespoons butter, cubed
• nonstick cooking spray

Blender Creamed Corn

• 1 cup frozen corn from above listed packages (in directions)
• 1/2 cup heavy cream
• 4 oz. cream cheese, cubed
• 1 cup ricotta cheese
• 1 tablespoon sugar
• 1 tablespoon flour
• 1  teaspoon McCormick® salt
• 1/2 teaspoon McCormick Garlic Powder
• 1/4 teaspoon EACH McCormick® Rosemary Leaves, Thyme Leaves, Paprika, Onion Powder, Pepper
• Dash of McCormick cayenne pepper (optional)

Garnish

• 4-6 strips bacon, cooked and crumbled
• green onions, chopped

INSTRUCTIONS

1. Lightly spray slow cooker with nonstick cooking spray. Remove 1 cup corn from packages to blender and add all remaining corn to slow cooker.
2. Add all the remaining Blender Creamed Corn ingredients to your blender. Blend until completely smooth. Add to slow cooker along with butter and stir until evenly combined. Cook on HIGH for 2-4 hours or on LOW 4-6 hours, stirring occasionally. Taste and season with additional salt and pepper if desired.
3. Garnish with bacon and green onions (optional).

More Deliciouse Recipe Slow Cooker Creamed Corn with Ricotta, Rosemary and Bacon @ carlsbadcravings.com