Hannaford homepage
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Slow Cooker Corn Souffle

Slow Cooker Corn Souffle

Get Ready

Servings: Serves 10 to 12 as a side

Prep Time: 25 minutes

Cook Time: 130 minutes

Ingredients: Add ingredients to List

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

directions:

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

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity 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  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
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%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading