Slow Cooker Creamed Corn
Slow Cooker Creamed Corn is creamy and delicious. This 5-ingredient crock pot creamed corn is way better than the canned kind.
Servings: 6 - 8
Equipment
- 4-quart Slow Cooker (larger for increased quantity)
Ingredients
- 6-8 cups Corn Kernels (fresh or frozen, or 4 cans drained)
- 4 Tablespoons Butter
- 1 ½ Tablespoons Flour, to thicken a little (mix with the half and half before adding)
- 1 ½ cups Half and Half*
- 1 teaspoon Salt
- ½ teaspoon Freshly Ground Pepper
- 2 teaspoons Sugar (or to taste)
- 1 8-ounce block Cream Cheese, cut into 8 pieces
- ½ cup Parmesan Cheese, grated (stir in right before serving)
Instructions
- Add the corn and butter to the crock.
- In a bowl, whisk together the flour and half and half, then add to the crock and stir.
- Add the salt, pepper, sugar, and cream cheese. Stir well.
- Cook on Low for 3 hours or High for 2 hours, or until cheese melts.
- Stir in the parmesan cheese, taste and adjust salt and add more milk if needed.
- Stir well and serve hot. Garnish with black pepper.
Notes
*If you don't have Half and Half use equal parts whole milk and heavy cream.
Nutrition
Calories: 312kcal
