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
- 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.
- Once corn has cooled, cut the corn off the cob and place in a bowl.
- 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.
- 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),
- Serve directly from the pot or transfer to your swerving vessel of choice. Garnish with extra bacon and jalapeño on top.
- ENOJY!