Slow Cooker Creamed Corn With Bacon Recipes

SLOW COOKER CREAMED CORN

Steps:

• In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste.
• Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.

SLOW COOKER CREAMED CORN

Steps:

• In a crockpot ( 6 quart or bigger), add corn, milk, salt, pepper, garlic powder, sugar.
• Place small cubes of butter and cream cheese on top.
• Mix everything together. It doesn't have to be properly combined.
• Cover and cook on High heat for 2-3 hours or on Low heat for 4-5 hours or until all the butter and cheese in melted.
• Remove lid and mix everything together until thoroughly combined.
• Top it off with crumbled bacon and green onions. Enjoy!

SLOW COOKER CREAMED CORN WITH ONION AND CHIVES

Steps:

• 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.
• Coat the inside of a 4-quart slow cooker with cooking spray.
• Combine corn, red bell pepper, half-and-half, butter, sugar, salt, black pepper, and half the crumbled bacon in the slow cooker; stir well.
• Cook on High for 2 to 2 1/2 hours.
• Stir cream cheese into corn mixture; cook until cheese melts, about 10 more minutes. Stir well and top with remaining bacon before serving.

SLOW-COOKER CREAMED CORN WITH BACON

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.

SLOW COOKER CREAMED CORN

Steps:

• Place corn into a slow cooker. Stir in milk, sugar and pepper until well combined. Without stirring, top with butter and cream cheese. Cover and cook on high heat for 2-3 hours. Uncover and stir until butter and cream cheese are well combined. Cover and cook on high heat for an additional 15 minutes. Serve immediately.

SLOW-COOKER CREAMED CORN

Steps:

• Add the corn kernels to the insert of a 6-quart slow cooker. Use the back of a butter knife to scrape the juice from the cobs and add to the slow cooker. Tie the thyme together with kitchen twine and add to the slow cooker along with the half-and-half, butter, cream cheese, garlic, 2 teaspoons salt and 1/2 teaspoon pepper. Cover with a lid and cook on low heat for 4 hours.
• Turn off the heat, remove the lid and discard the thyme. Stir with a wooden spoon or rubber spatula until the mixture comes together. Cover with the lid and rest the creamed corn for 15 minutes. Serve topped with bacon and sliced scallions.