Chive-and-Onion Creamed Corn

 

3

slices bacon

4 1/2

cups Green Giant® Niblets® frozen whole kernel corn (from two 1-lb bags), thawed

1/2

medium red bell pepper, chopped (1/2 cup)

1/2

cup fat-free (skim) milk

2

tableespoons butter or margarine, melted

1

teaspoon sugar

1/2

teaspoon salt

1/8

teaspoon pepper

1

container (8 oz) reduced-fat chive-and-onion cream cheese

• 1 In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
• 2 Spray 3- to 4-quart slow cooker with cooking spray. In cooker, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.
• 3 Cover; cook on High heat setting 2 hours to 2 hours 30 minutes.
• 4 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.