Slow Cooker Corn in Cream - 17g Carbohydrate; 2g Dietary Fiber

November 7, 2008

* Exported from MasterCook *

Recipe By :Not Your Mother's Slow Cooker Recipes for Entertaining by Beth

Hensperger and Julie Kaufmann

Serving Size : 9 Preparation Time :0:00

Categories : LowerCarbs Slow Cooker

Small round (1 1/2 to 3 qt) Veggie

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon unsalted butter -- 1 to 2 T., softened

8 fresh corn cobs -- (8 to 9), white or yellow, kernels

cut from the cobs

salt and freshly ground pepper -- to taste

2 cups heavy cream -- hot

Coat the bottom of the crock and a few inches up the sides with the butter.

Place the corn in the slow cooker and season with salt and pepper. Pour in the

hot cream; it will come up level with the corn (you may not use all the cream if

the ears were small). Cover and cook on HIGH until the mixture is as thick as

you want and the corn is cooked, about 1 1/2 hours. If you want it thicker,

remove the lid and let it cook 15 to 30 minutes longer. Serve straight from the

crock in small bowls.

Serves 8 to 10

Setting and Cooking Time: High for 1 1/2 to 2 hours

" Here is a really old recipe from 'The Gourmet Cookbook' (Gourmet Distributing

Corp., 1957)... The corn absorbs the cream as it cooks. This is really delicious

and very, very simple. You can add 1 to 2 teaspoons chopped fresh herbs, such as

basil, if you like. If you have a large group of diners, just fill a medium-size

crock up to 3/4 full of corn kernels and cook it a bit longer on the HIGH

setting. Serve this with any kind of roasted (favorite). "

S(Formatted by Chupa Babi):

" 10.20.08 "

Copyright:

" 2007 "

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Per Serving (excluding unknown items): 262 Calories; 22g Fat (70.7% calories

from fat); 4g Protein; 17g Carbohydrate; 2g Dietary Fiber; 76mg Cholesterol;

32mg Sodium. Exchanges: 1 Grain(Starch); 0 Non-Fat Milk; 4 Fat.

Nutr. Assoc. : 0 2865 0 0

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