Slow Cooker Creamed Corn with Onion and Chives

Slow Cooker Creamed Corn with Onion and Chives

12
TerryWilson 10

"A tasty variation."

Ingredients 2 h 40 m {{adjustedServings}} servings 313 cals

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 313 kcal
  • 16%
  • Fat:
  • 23.9 g
  • 37%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 5.9 g
  • 12%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 404 mg
  • 16%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cool enough to handle.
  2. Coat the inside of a 4-quart slow cooker with cooking spray.
  3. Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well.
  4. Cook on High for 2 to 2 1/2 hours.
  5. Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.
Tips & Tricks
Slow Cooker Chicken Tortilla Soup

Make this tasty chicken tortilla soup in your slow cooker.

Slow Cooker Macaroni and Cheese

Just set it and forget it. Come home to cheesy comfort food in your crock pot.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 12

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
lutzflcat
3/22/2013

I'm definitely not a fan of slow cooker recipes, but this one worked, although I'm not convinced that it couldn't be done just as easily on top of the stove. Regardless, it tastes good, we liked it!

Joe
11/16/2013

Very good! I added one chopped jalapeno pepper and it was a huge hit.

FrancineL
5/20/2014

Absolutely delish! Instead of using a slow cooker, I cooked on the stove top and it came out just fine. I used canned corn and reduced the cooking time. I also added a chopped jalapeño pepper without seeds and ribs. I didn't have half-and-half on hand so I used 1/2 35% cream with 1/2 milk. I love the idea of using both methods of cooking. I will definitely make this again but hopefully next time with fresh corn. Also one more thing; I didn't add any salt (there's enough salt in the chives & onion cream cheese as it is)and it was very tasty! Thank you Terry.