ESCALLOPED CORN

2 tbsp butter

1/2 cup chopped onion
3 tbsp all-purpose flour
1 cup milk
4 cups frozen corn, thawed and divided
1/2 tsp salt
1/2 tsp dried thyme
1/4 tsp black pepper
1/8 tsp ground nutmeg
Fresh thyme sprig for garnish, if desired

Heat butter in a small saucepan over medium heat; add onion and cook, stirring, until tender. Add the flour and cook 1 minute, stirring constantly. Stir in the milk and heat to a boil. Cook 1 minute or until thickened; stirring constantly.

Process 2 cups of the corn in a food processor (or blender) until coarsely chopped.

Combine the milk mixture, processed corn and remaining 2 cups of corn, salt, dried, thyme, pepper and nutmeg in the slow cooker. Place lid on cooker and cook on low 3 1/2 to 4 hours or until the mixture is bubbly around the edge.

Garnish with the fresh thyme, if desired.

Note: You can make this dish cheesier, if desired, by stirring in 1/2 cup shredded Cheddar cheese before serving. Garnish with additional cheese, if desired.

Yield: 6 servings

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