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Slow Cooker Chive and Onion Creamed Corn


Creamed corn takes it up a notch with bacon and cream cheese! Your family will love it!

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Rate this recipe 4.3/5 (8 Votes)


  • 4 slices bacon
  • 4 1/2 cups frozen whole kernel corn, thawed
  • 1/2 medium red bell pepper, chopped
  • 1/2 cup milk or non-fat milk
  • 1/4 cup butter, melted
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 (8 ounce) container Philadelphia Chive & Onion 1/3 Less Fat than Cream Cheese


Servings 6
Preparation time 20mins
Cooking time 200mins
Adapted from


Step 1

In a 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.

Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.

Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.

Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.

Corn can be kept warm on Low heat setting up to 1 hour.

TIP: Can cook on top stove, if short on time. Simmer on stove top until green pepper is soft. Then add the cream cheese and remaining bacon.

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