This Slow Cooker Creamed Corn with bacon is a cinch to make. It’s a tasty side dish for special occasions and holiday meals or, during the summer when fresh corn is in abundance. Five minutes of prep work and the slow cooker does the rest.
Easy Slow Cooker Creamed Corn Recipe
Thanksgiving may be my most favorite holiday of the year. It’s always fun to catch-up with family and friends, have a great meal and watch the Thanksgiving Day Parade. Later in the day, there’s always football and Christmas baking plans being coordinated around the table, too. As expected, the oven does double time during the holidays so, it’s always handy to have a slow cooker, or two, to take on some of the work.
Free Up Oven Space with Slow Cooker Creamed Corn Recipe
While the oven roars and the slow cookers, yes I said plural, do the heavy lifting, we chatter and catch up on family news. We typically enjoy our meal mid-afternoon which gives ample time to explore desserts later in the day and a beloved leftover turkey sandwich. While we visit, we usually have snacks to munch on like pimiento cheese and praline pecan brie en croute before the meal. Then for dessert, the sky’s the limit but, for sure there’ll be pumpkin cream pie and pound cake. Don’t stay in the kitchen this year, make as many dishes as you can in advance, then sit back and make some memories. You’ll be so glad you did. How to make slow cooker Creamed Corn Recipe:
- Corn – Three packages of frozen whole kernel corn, thawed.
- Milk – Heavy cream and whole milk.
- Butter – Salted butter, melted.
- Sugar – Granulated sugar.
- Mix-ins – One block plain cream cheese plus chive and onion cream cheese.
- Bacon – 8 slices cooked and crumbled bacon.
- Garnish – Green onions.
How to Make the Best Slow Cooker Creamed Corn
This slow cooker corn is spectacular both in flavor and ease of preparation. Just a few pointers:
- Ingredients you’ll need to make Slow Cooker Creamed Corn with Bacon: Frozen or fresh corn, butter, granulated sugar, heavy cream, milk, salt, plain cream cheese, chive and onion cream cheese, cooked and crumbled bacon and green onions.
- Kitchen gadgets you’ll need: A slow cooker (crockpot), measuring cups and spoons, a skillet to cook the bacon and a large spoon for stirring.
- You can use fresh or frozen corn for this casserole in the same amount.
- I use a 6 quart slow cooker for this recipe but, you can use a round or a smaller slow cooker, with no problem. Adjust the cooking time, if needed.
- You can always adjust the sweetness to your personal taste.
- The cream cheese will melt while cooking but, it’s important to give it a good stir to incorporate it fully at the end of cooking.
- Given a few minutes of stand time, please note that the sauce will continue to thicken as it cools. It’s important to give it a good stir and leave it uncovered to thicken.
- If you’d like to thicken the sauce further at the end of cooking you can! Dissolve 1-2 tablespoons of cornstarch in cold milk or water and stir it into the creamed corn. Stir until you see the sauce begin to thicken. Repeat the process until your desired consistency is reached then garnish and enjoy!
- You can omit the bacon, if desired.
- Store leftover Slow Cooker Creamed corn chilled in the refrigerator for up to 3 days. Reheat gently in single serving portions or over medium heat in a saucepan on the stovetop.
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Helpful Kitchen Items:
Slow Cooker Creamed Corn with Bacon
- 3 12 oz each packages frozen whole kernel corn thawed
- 1/2 cup heavy cream
- 1/3 cup whole milk
- 4 Tbsp salted butter melted
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 8 oz block cream cheese cubed
- 4 oz chive and onion cream cheese cubed
- 8 slices bacon cooked and crumbled
- 4 green onions thinly sliced
- Spritz slow cooker lightly with cooking spray.
- Pour corn into bottom of slow cooker. Whisk together cream, milk, butter, sugar and salt. Pour over corn, gently mix.
- Arrange cubed cream cheese on top. Cover and cook on high for 2-3 hours or on low for 5-6 hours.
- Stir well to combine cream cheese adding crumbled bacon. Reserve some bacon for garnishing the top. Let stand for 5-10 minutes uncovered to allow the sauce to continue to thicken.
- Garnish with remaining bacon and green onion then, serve.