Skip to main content

Print This Recipe

Slow Cooker Corn Souffle

  • Servings:

    Serves 10 to 12 as a side as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    130 minutes


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
Slow Cooker Corn Souffle


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


Nutritional Facts
Servings Serves 10 to 12 as a side
Base Nutrients
Calories 240 kcal (12%)
Calories from Fat 126 kcal (0%)
Total Fat 14 g (21%)
Saturated Fat 8 g (40%)
Cholesterol 115 mg (38%)
Sodium 600 mg (25%)
Total Carbohydrates 19 g (6%)
Dietary Fiber 1 g (4%)
Protein 10 g (16%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a