Slow Cooker Chive and Onion Creamed Corn
Whole kernel corn is bursting with sweet flavor in a comforting side dish prepared in the slow cooker.
Reynolds Slow Cooker Liners
4 slices bacon
4 1/2 cups frozen whole kernel corn (from two 1-pound bags), thawed
1/2 medium red bell pepper, chopped (1/2 cup)
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon granulated (white) sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 (8 ounce) container reduced-fat chive-and-onion cream cheese
Place slow cooker liner inside a 5- to 6 1/2-quart slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. 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.
Preparation Time: 20 minutes
Cook Time: 2 hours 40 minutes
Total Time: 3 hours
Serve food directly from the lined slow cooker. Once your slow cooker cools, remove the liner and throw away for easy clean up.
Sprinkle with chopped fresh chives for an added burst of color.
Company coming? Serve this with baked ham.
Amount per serving: Calories 220 (Calories from Fat 110), Total Fat 12 g (Saturated Fat 7 g, Trans Fat 0 g), Cholesterol 35 mg; Sodium 460 mg; Total Carbohydrate 21 g (Dietary Fiber 2 g, Sugars 6 g), Protein 6 g; Exchanges: 1 1/2 Starch; 2 Fat; Carbohydrate Choices: 1 1/2