Recipe: Slow Cooker Chive-and-Onion Bacon Creamed Corn

Ingredients:

• 4 slices bacon
• 4 1/2 cups frozen whole kernel corn (from two 1-lb bags), thawed
• 1/2 medium red bell pepper, chopped (1/2 cup)
• 1/2 cup milk
• 1/4 cup butter or margarine, melted
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 container (8 oz) chive-and-onion cream cheese

Directions:

• Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
• In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
• Mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon in cooker. Refrigerate remaining bacon.
• Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
• 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.

Adapted from Betty Crocker