Creamy Corn and Vegetable Bake with Crispy Bacon
500g Bag frozen whole kernel corn
1/2 cup flour
2 cloves garlic
1 cup milk
1/2 teaspoon salt
freshly ground black pepper
1 cup grated tasty cheese
8 rashers middle or streaky bacon
4 toasted, serving sized pieces focaccia or ciabatta bread
Thaw corn. Toss corn in flour and place in the slow cooker. Trim courgettes and grate coarsley. Remove core from tomatoes and chop flesh roughly. Peel onion and chop finely. Crush peel and finely chop garlic. Add both to slow cooker. Mix milk, salt, pepper and cheese together and pour mix over vegetables. Cover and cook on low for 4-6 hours.
When ready to serve, grill or microwave bacon until crisp and golden. Serve the corn mixture on toasted focaccia or ciabatta bread topped with bacon.