SLOW-COOKER CHIVE-AND-ONION CREAMED CORN
When you're feeding a crowd, this sweet and salty side dish-for 12!-just can't be beat. Featuring whole kernel sweet corn, crispy crumbled bacon and chive-and-onion cream cheese, this dish is as creamy and comforting as they come, and it can be yours with a minimum of effort. That's right, 10 minutes of prep is all this side requires. So next time you've got a full oven and a full house, turn to this set-it-and-forget-it side!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h50m
Yield 12
Number Of Ingredients 8
Steps:
- Spray 4 1/2- to 5-quart slow cooker with cooking spray.
- Mix corn, bell pepper, milk, melted butter, sugar and salt in slow cooker. Stir in half of the bacon. Refrigerate remaining bacon.
- Cover; cook on High heat setting 1 1/2 to 2 hours.
- Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour.
Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 30 mg, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 7 g, ServingSize About 1/2 Cup, Sodium 280 mg, Sugar 4 g, TransFat 0 g
SLOW COOKER CHIVE-AND-ONION CREAMED CORN
Make and share this Slow Cooker Chive-And-Onion Creamed Corn recipe from Food.com.
Provided by Aunt Sukki
Categories Corn
Time 3h20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
- Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.
- Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
- Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.
- Corn can be kept warm on Low heat setting up to 1 hour.
SLOW COOKER CHIVE AND ONION CREAMED CORN RECIPE - (4.3/5)
Provided by á-10847
Number Of Ingredients 9
Steps:
- In a 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon. Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes. Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon. Corn can be kept warm on Low heat setting up to 1 hour. TIP: Can cook on top stove, if short on time. Simmer on stove top until green pepper is soft. Then add the cream cheese and remaining bacon.
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- 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.
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