Rating: 4 stars
23 Ratings
  • 5 star values: 10
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 2

Skip the maple varieties of bacon in this recipe. You just want the salty, meaty components as a topping for the slow cooker creamed corn.

Source: Better Homes and Gardens

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
25 mins
cook:
3 hrs
stand:
5 mins
total:
3 hrs 30 mins
Servings:
16
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a blender combine the corn from one package and the half-and-half. Cover and blend until smooth. In a 3-1/2- or 4-quart slow cooker combine blended corn mixture, the remaining corn, the onion, Parmesan cheese, butter, the 1 teaspoon sugar, the salt, and pepper.

    Advertisement
  • Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

  • In a skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; cool. Cut bacon into 1-inch pieces.

  • Sprinkle Monterey Jack cheese and bacon over corn in slow cooker. Cover; let stand for about 5 minutes or until cheese is melted.

  • In a small bowl stir together tomato, parsley, vinegar, and the 1/8 teaspoon sugar. Before serving, spoon tomato mixture over corn in cooker.

Tips

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your corn is finished cooking, spoon corn out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

186 calories; fat 10g; cholesterol 27mg; saturated fat 6g; carbohydrates 20g; mono fat 3g; poly fat 1g; insoluble fiber 2g; sugars 3g; protein 7g; vitamin a 485.9IU; vitamin c 7.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.6mg; vitamin b6 0.2mg; folate 36.3mcg; vitamin b12 0.2mcg; sodium 258mg; potassium 248mg; calcium 101mg; iron 0.5mg.
Advertisement