Slow Cooker Chive and Onion Creamed Corn
Creamed corn takes it up a notch with bacon and cream cheese! Your family will love it!
- 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
Preparation time 20mins
Cooking time 200mins
Adapted from food.com
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.