4 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 milk
1/4 cup 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.

Advertisements