Slow Cooker Creamed Corn
This Slow Cooker Creamed Corn recipe is an easy, classic side dish for your holiday table, made even more special with a savory sprinkle of crispy bacon and chopped chives to complement the natural sweetness of the creamy corn.
Servings: 8 servings
- 2 pounds frozen corn
- 2 teaspoons granulated sugar
- 1 teaspoon salt
- 1 cup whole milk
- 4 Tablespoons butter cubed
- 8 ounces cream cheese cubed
- ¼ teaspoon pepper
- 6 slices bacon cooked and crumbled
- ¼ cup chives chopped
Combine the corn, sugar, salt, and milk in a slow cooker and stir. Top with the butter and cream cheese, then cover and cook on HIGH for 2-3 hours or LOW for 4-5 hours.
Remove the lid and stir to mix everything together well. It should start to get creamy just by stirring, but to make it even creamier, use an immersion blender to blend some of the corn until it is the consistency you desire. This can also be done by transferring about half of the corn to a blender and pulsing it a few times, then returning to the slow cooker.
Stir in the pepper and top with bacon and chives to serve.
Calories: 350kcal | Carbohydrates: 31g | Protein: 9g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 560mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 670IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 1mg