Recipes and Cooking Loaded Creamed Corn with Tomato and Bacon 4.0 (25) 5 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 9, 2012 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 3 hrs Stand Time: 5 mins Total Time: 3 hrs 30 mins Servings: 16 Jump to Nutrition Facts Ingredients 4 12 ounce packages frozen whole kernel corn, thawed 1 ½ cup half-and-half or light cream 1 cup chopped onion (1 large) ½ cup freshly grated Parmesan cheese ¼ cup butter, cut up 1 teaspoon sugar ½ teaspoon salt ¼ teaspoon ground black pepper 5 thick slices bacon ¾ cup shredded Monterey Jack cheese with jalapeño peppers or Monterey Jack cheese (3 ounces) ½ cup chopped tomato (1 medium) 2 tablespoon snipped fresh Italian parsley 1 teaspoon red wine vinegar ⅛ teaspoon sugar Directions 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. 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. Andy Lyons 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. Rate it Print Nutrition Facts (per serving) 186 Calories 10g Fat 20g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 186 % Daily Value * Total Fat 10g 13% Saturated Fat 6g 30% Cholesterol 27mg 9% Sodium 258mg 11% Total Carbohydrate 20g 7% Total Sugars 3g Protein 7g Vitamin C 7.7mg 39% Calcium 101mg 8% Iron 0.5mg 3% Potassium 248mg 5% Folate, total 36.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.