"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Best Slow Cooker Cream Corn Recipe

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This recipe for Best Slow Cooker Cream Corn, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Blakeman
Added: Saturday, February 2, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 (16 oz) pkg. frozen corn kernels
3 (8 oz) pkg. cream cheese, cubed
1 c. butter, cut into pieces
1/2 c. white sugar
6 slices American cheese
1/2 c. whole milk

Directions:
Directions:
In a 6 quart slow cooker, combine the corn, cream cheese, butter, sugar, American cheese and milk. Cover and set to Low. Cook for about 3 hours, stirring every 30 minutes. Cheese and milk burn easily, so it is NOT recommended to use the High setting.

Number Of Servings:
Number Of Servings:
12

 

 

 

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