Slow Cooker Creamed Corn with Ricotta, Rosemary and Bacon

Serving : 10

2.50 lb frozen corn kernels (2 x 16 oz. packages)

5 tablespoon butter, cubed

nonstick cooking spray

Blender Creamed Corn

1.25 cup frozen corn from above listed packages (in directions)

5/8 cup heavy cream

5 ounces cream cheese, cubed

1.25 cup ricotta cheese

1.25 tablespoon sugar

1.25 tablespoon flour

1.25 teaspoon McCormick® salt

5/8 teaspoon McCormick Garlic Powder

5/16 teaspoon EACH McCormick® Rosemary Leaves, Thyme Leaves, Paprika, Onion Powder, Pepper

Dash of McCormick cayenne pepper (optional)

Garnish

5 strips bacon, cooked and crumbled

green onions, chopped

1 2

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