Slow Cooker Corn Souffle
Nutrition
Calories: 240 kcalCarbohydrates: 19 gProtein: 10 gFat: 14 gSaturated Fat: 8 gCholesterol: 115 mgSodium: 600 mgFiber: 1 g
Ingredients
- 8 tablespoons unsalted butter
- 1 cup finely shredded Parmesan cheese 2 ounces
- 1 onion chopped fine
- 1 tablespoon salt
- 4 cups frozen corn kernels thawed (18 ounces)
- 3/4 cup all-purpose flour
- 2 tablespoons minced fresh sage
- 1 clove garlic minced
- 1 teaspoon ground pepper
- 3 cups whole milk warmed
- 1 cup shredded cheddar cheese 4 ounces
- 3/4 cup minced fresh parsley
- 6 large eggs separated
Instructions
- 1. Grease a 6-quart slow cooker and sprinkle with 1/4 cup Parmesan.
- 2. Melt butter in a large pot over medium heat. Add onion and 1 tablespoon salt and cook until softened, 8 to 10 minutes. Stir in corn, flour, sage, garlic, and pepper, and cook for 1 minute.
- 3. Slowly whisk in milk, bring to a simmer, and stir frequently until mixture thickens, 5 minutes. Remove from heat, and stir in cheddar, 1/2 cup Parmesan, and 1/2 cup parsley. Let cool 5 minutes before stirring in egg yolks.
- 4. In a large bowl, beat egg whites with an electric mixer on low until frothy. Increase speed to medium-high and beat until stiff peaks form, about 3 minutes. Stir 1/2 cup egg whites into corn mixture, then use a rubber spatula to fold in remaining whites.
- 5. Pour into the prepared slow cooker and drape a kitchen towel over the top. Cover and cook on high for 2 hours, rotating crock halfway through. Before serving, sprinkle with remaining 1/4 cup parsley and 1/4 cup Parmesan.
- Source: Hannaford fresh Magazine, November - December 2015