Slow Cooker Creamed Corn

Ingredients:

• 8 large ears of corn, kernels removed (about 6 cups)
• A few sprigs of thyme
• 1 cup of 10% cream
• 4 tablespoons unsalted butter, cut into 8 pieces
• 1 package (220 g) cream cheese, cut into 8 pieces
• 1 large clove of garlic, finely grated
• To serve: crumbled fried bacon and thinly sliced ​​green onions

Preparation:

1. Place the corn kernels in a 6-quart slow cooker. Using the back of a skewer, scrape the corn cobs directly into the slow cooker. Tie the thyme with kitchen string and add to the slow cooker along with the heavy cream, butter, cream cheese, garlic, 2 teaspoons of salt, and 1/2 teaspoon of black pepper. Cover and simmer on low for 4 hours.
2. Turn off the slow cooker, remove the lid, and discard the thyme. Stir the corn with a wooden spoon or silicone spatula. Cover and let sit for 15 minutes. Serve the creamed corn topped with fried bacon and sliced ​​green onions.
   
   

   Note

   
   Immediately after cooking, the creamed corn will look flaky. Simply stir thoroughly and let it sit, and it will become smooth.