Slow Cooker Jalapeño Bacon Creamed Corn

Skip the can corn this Thanksgiving and make the good stuff: slow cooker jalapeño bacon creamed corn. It is flavorful, creamy and full of color. It is the perfect side dish that can be eaten on its own or used as a dip with chips.

Prep:
15
minutes
Cook:
180
minutes
TOtal:
195
minutes

Ingredients

  • 8 Corn on the cobs, corn cut off the husks OR 2-3 cans of corn (You want about 3 cups total)
  • 1 and 1/2 Cups whole milk
  • 1 Cup half and half
  • 8 Oz cream cheese, cut in cubes
  • 1 TBSP sugar
  • 3 Oz bacon bits OR cooked bacon
  • 3 TBSP flour, sifted
  • 1 TSP smoked paprika
  • 1 TBSP jalapeños, finely diced (You can feel free to add more jalapeños depending on your spice level)
  • 1 TBSP garlic, minced
  • 1 TSP salt
  • Pepper to taste
  • 1/2 Cup butter, cut in cubes

Instructions

  1. Heat a pot full of salted water over medium heat. When boiling, add corn on the cob and cook for 7-8 minutes or until corn becomes bright yellow. When done, removed from heat and let cool.
  2. Once corn has cooled, cut the corn off the cob and place in a bowl.
  3. Place your slow cooked on high. Add corn, whole milk, half and half, cream cheese, sugar, bacon, flour, smoked paprika, jalapeños, garlic, salt, pepper and butter.
  4. Mix everything together and place the lid on top. Cook on high for 2-3 hours. When it becomes extra creamy, switch your slow cooker to warm. (If you need to thicken it up add more flour a little at a time until you reach that desired thickness),
  5. Serve directly from the pot or transfer to your swerving vessel of choice. Garnish with extra bacon and jalapeño on top.
  6. ENOJY!