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–+ servings
A large serving bowl of creamed corn with bacon next to a striped cloth napkin and spoon.
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4.91 from 10 votes

Slow Cooker Creamed Corn

Slow Cooker Creamed Corn is a classic American side dish that is perfect for your holiday table. This version is about as easy as it gets thanks to the crock pot. Made with 6 simple ingredients, it's even topped with a sprinkle of crispy bacon and chopped chives for an decadent Thanksgiving side!
Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Author: Amy Nash

Ingredients

  • 2 pounds frozen corn
  • 2 teaspoons granulated sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 4 Tablespoons salted butter cubed
  • 8 ounces cream cheese cubed
  • 1/4 teaspoon black pepper
  • 6 slices bacon cooked and crumbled
  • 1/4 cup chives chopped
US Customary - Metric

Instructions

  • Add frozen corn kernels (no need to thaw!) into your slow cooker, then pour in some milk, sugar, salt and pepper and give it a good stir.
    2 pounds frozen corn, 2 teaspoons granulated sugar, 1 cup whole milk, 1 teaspoon salt
  • Next, top with cubed cream cheese and butter and let it cook for 2-3 hours on HIGH or 4-5 hours on LOW.
    4 Tablespoons salted butter, 8 ounces cream cheese
  • At that point, you just stir the corn vigorously to get it to come together to create a silky, creamy sauce.
  • Some of the corn will break down, but if you want an even creamier creamed corn, use an immersion blender or transfer part of the cooked corn mixture to a food processor and pulse a few times before adding it back to the slow cooker and stirring everything together.
  • Stir in the pepper and (optional) top with bacon and chives to serve.
    1/4 teaspoon black pepper, 6 slices bacon, 1/4 cup chives

Notes

  • Make-ahead instructions: You can make this recipe up to 2 days in advance and store it in an airtight container in the refrigerator. 
  • Storage instructions: Store in an airtight container in the refrigerator for up to 3 days from freshly made. 
  • Freezing instructions: Freeze leftover creamed corn for up to 3 months, by spooning it into zip lock bags, and squeezing excess air out. 
  • Optional Garnish: Top with small pieces of crispy bacon and finely chopped chives or green onion. 

Nutrition

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

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