Creamy Bacon And Cheddar Corn Recipes

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SLOW-COOKER CREAMED CORN WITH BACON



Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

CHEDDAR CREAMED CORN



Cheddar Creamed Corn image

I brought this super easy recipe to a school potluck once and it was gone in no time. I've been asked to bring it to every function since. -Jessica Maxwell, Englewood, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 3h10m

Yield 9 servings.

Number Of Ingredients 7

2 packages (one 16 ounces, one 12 ounces) frozen corn, thawed
1 package (8 ounces) cream cheese, cubed
3/4 cup shredded cheddar cheese
1/4 cup butter, melted
1/4 cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a 3- or 4-qt. slow cooker, combine all ingredients. Cook, covered, on low 3 to 3-1/2 hours or until cheese is melted and corn is tender. Stir just before serving.

Nutrition Facts : Calories 272 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 317mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 7g protein.

CHEDDAR CORN CHOWDER



Cheddar Corn Chowder image

Provided by Ina Garten

Categories     main-dish

Time 1h1m

Yield 10 to 12 servings

Number Of Ingredients 13

8 ounces bacon, chopped
1/4 cup good olive oil
6 cups chopped yellow onions (4 large onions)
4 tablespoons (1/2 stick) unsalted butter
1/2 cup flour
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
12 cups chicken stock
6 cups medium-diced white boiling potatoes, unpeeled (2 pounds)
10 cups corn kernels, fresh (10 ears) or frozen (3 pounds)
2 cups half-and-half
1/2 pound sharp white cheddar cheese, grated

Steps:

  • In a large stockpot over medium-high heat, cook the bacon and olive oil until the bacon is crisp, about 5 minutes. Remove the bacon with a slotted spoon and reserve. Reduce the heat to medium, add the onions and butter to the fat, and cook for 10 minutes, until the onions are translucent.
  • Stir in the flour, salt, pepper, and turmeric and cook for 3 minutes. Add the chicken stock and potatoes, bring to a boil, and simmer uncovered for 15 minutes, until the potatoes are tender. If using fresh corn, cut the kernels off the cob and blanch them for 3 minutes in boiling salted water. Drain. (If using frozen corn you can skip this step.) Add the corn to the soup, then add the half-and-half and cheddar. Cook for 5 more minutes, until the cheese is melted. Season, to taste, with salt and pepper. Serve hot with a garnish of bacon.

CORN AND BACON CASSEROLE



Corn and Bacon Casserole image

Corn is my three boy's favorite vegetables, so we eat a lot of it. This recipe has been a favorite for years. My husband, Bob, and the boys really enjoy it.

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 6-8 servings.

Number Of Ingredients 10

6 bacon strips
1/2 cup chopped onion
2 tablespoons all-purpose flour
2 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup sour cream
3-1/2 cups fresh or frozen whole kernel corn
1 tablespoon chopped fresh parsley
1 tablespoon minced chives

Steps:

  • In a large skillet, cook bacon until crisp. Drain, reserving 2 tablespoon of drippings. Crumble bacon; set aside. , Saute onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from heat and stir in sour cream until smooth. Add corn, parsley and half of the bacon; mix well. , Pour into a 1-qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with chives.

Nutrition Facts : Calories 245 calories, Fat 16g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 300mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 5g protein.

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