Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print Recipe
5
from 1 vote
Crock Pot Creamed Corn
Prepare this Crock Pot creamed corn recipe in very little time and with even less effort!
Prep Time
10
minutes
mins
Cook Time
2
hours
hrs
5
minutes
mins
Total Time
2
hours
hrs
15
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
6
servings
Author:
Holly
Equipment
Slow Cooker
Blender
Ingredients
2
pounds
frozen corn
thawed
4
ounces
cream cheese
cubed
½
cup
milk
2
teaspoons
sugar
½
teaspoon
salt
½
teaspoon
pepper
2
tablespoons
butter
Instructions
Combine 1 cup of corn with milk and cream cheese in a blender. Blend until smooth.
In a 4-quart slow cooker, stir together the blended corn mixture and all remaining ingredients except for the butter.
Cook on high for 2-3 hours (or on low 4-5 hours) or until creamy and heated through.
Stir in butter and cook an additional 5-10 minutes.
Notes
Use leftovers in other recipes like corn chowder!
Refrigerate Crock Pot creamed corn in a covered container for up to 3 days.
Reheat leftovers on the stovetop or the microwave.
Cooked and cooled Crock Pot creamed corn can be frozen in zippered bags for up to 4 weeks.
Nutrition
Calories:
266
kcal
|
Carbohydrates:
39
g
|
Protein:
7
g
|
Fat:
12
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
0.2
g
|
Cholesterol:
32
mg
|
Sodium:
298
mg
|
Potassium:
503
mg
|
Fiber:
4
g
|
Sugar:
3
g
|
Vitamin A:
410
IU
|
Vitamin C:
11
mg
|
Calcium:
51
mg
|
Iron:
1
mg