Ingredients
3
bags (12 oz each) frozen whole kernel corn, thawed (about 6 cups)
1
medium red bell pepper, chopped (3/4 cup)
1/2
cup milk
1/4
cup butter, melted
1
teaspoon sugar
1/2
teaspoon salt
6
slices bacon, cooked and crumbled
1
container (8 oz) chive-and-onion cream cheese
Preparation
Spray 4 1/2- to 5-quart slow cooker with cooking spray.
Mix corn, bell pepper, milk, melted butter, sugar and salt in slow cooker. Stir in half of the bacon. Refrigerate remaining bacon.
Cover; cook on High heat setting 1 1/2 to 2 hours.
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.
