Slow Cooker Chive-And-Onion Creamed Corn |
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Prep Time: 20 Minutes Cook Time: 180 Minutes |
Ready In: 200 Minutes Servings: 8 |
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Betty Crocker recipe Ingredients:
4 slices bacon |
4 1/2 cups frozen whole kernel corn, thawed |
1/2 medium red bell pepper, chopped |
1/2 cup milk |
1/4 cup butter, melted |
1 teaspoon sugar |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 (8 ounce) container philadelphia chive & onion 1/3 less fat than cream cheese |
Directions:
1. In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
2. 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.
3. Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
4. Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.
5. Corn can be kept warm on Low heat setting up to 1 hour.
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