2 eggs
1 cup heavy cream
1 cup chopped onion
1/2 teaspoon salt
1 teaspoon dried thyme, divided
1 cup chopped green bell pepper
1 cup big corn, packed
1 (8 ounce) container sour cream
1 (8 ounce) package cream cheese, softened
1 (4 ounce) package cream cheese, sliced
1 1/2 cups shredded Cheddar cheese
2 tablespoons onion powder
1 tablespoon dried parsley
1/2 teaspoon salt
Melt eggs in large saucepan. Stir in cream cheese. Bring mixture to a simmer. Reduce heat, cover and simmer for 2 minutes, stirring constantly. Stir in chopped onion, thyme and green pepper. Cook, stirring constantly, until veggies are tender.
Stir in 1 cup corn, sour cream and mushroom flavored creams. Bring mixture to a simmer. Reduce heat, bring to a medium cream heat and stir in cream cheese. Cover and simmer for 5 minutes.
Reduce heat, and stir in butter and cream cheese. Reduce heat to low and stir in parsley, salt and salt. Serve hot.
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