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. MORE+ LESS-

By Betty Crocker Kitchens

November 8, 2012

Reynolds™ Slow Cooker Liners

slices bacon

4 1/2

cups frozen whole kernel corn (from two 1-lb bags), thawed

1/2

medium red bell pepper, chopped (1/2 cup)

1/2

cup milk

1/4

cup butter or margarine, melted

teaspoon sugar

1/2

teaspoon salt

1/8

teaspoon pepper

container (8 oz) reduced-fat chive-and-onion cream cheese

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1

Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt 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.
2

In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
3

Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. Refrigerate remaining bacon.
4

Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
5

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.

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.