Crock Pot Creamed Corn


Ingredients
- ¼ cup salted butter divided
- 1 jalapeno seeded and finely diced
- 2 pounds frozen corn kernels thawed, divided
- ½ cup milk
- 4 ounces cream cheese cubed
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 cup shredded cheddar cheese
Instructions
- 1
If using jalapeno, melt 1 tablespoon of butter in a skillet over medium heat. Add jalapeno and cook until tender. If not using jalapeno, add 1 tablespoon of butter to the slow cooker.
- 2
Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.
- 3
Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.
- 4
Turn the slow cooker on to high and cook on high for 2-3 hours (or on low for 4-5 hours) or until melted and creamy.
120 min - 5
Stir in the remaining 3 tablespoons of butter and cheddar cheese and cook for an additional 5-10 minutes, until the cheese has melted.
5 min
Nutrition
Per serving (based on 8 servings)



