Slow Cooker Jalapeno Popper Creamed Corn
This creamy jalapeno corn side dish with bacon, cheddar cheese and garlic is truly delicious. It's a hearty side dish offering sweet, savory and spicy flavors.
Servings: 6
Ingredients
- 6 Cups corn kernels frozen
- 8 Ounces cream cheese cubed
- 1 Cup cheddar cheese shredded
- 1½ Cups heavy cream
- 2 jalapenos large, de-seeded and diced
- 1 Teaspoon garlic powder
- 1 Teaspoon onion powder
- 1 Teaspoon granulated sugar
- 1 Teaspoon salt
- 1 Teaspoon black pepper freshly ground
- 8 Slices bacon cooked and crumbled
Instructions
- Add the corn, cream cheese, cheddar cheese, 1 cup of the cream, 1 diced jalapeno, the garlic powder, onion powder, sugar, salt, and pepper to the slow cooker.
- Cover and cook on low for 3 hours or high for 2 hours.
- Before serving, stir in the remaining ½ cup heavy cream, and half the bacon.
- Serve garnished with the remaining bacon and jalapeno.
Notes
Thin it down: If your jalapeno popper corn is too thick, add a little broth or cream to thin it out.
Serve as a dip: Although this makes a lovely side dish, it's also great as a dip for tortilla chips.
Make sure it doesn't curdle: It's best to cook this on low for 3 hours rather than on high for 2 hours. Either way, keep an eye on it as it cooks, so it doesn't curdle or get too thick.
Serve as a dip: Although this makes a lovely side dish, it's also great as a dip for tortilla chips.
Make sure it doesn't curdle: It's best to cook this on low for 3 hours rather than on high for 2 hours. Either way, keep an eye on it as it cooks, so it doesn't curdle or get too thick.
Nutrition
Calories: 541kcal | Carbohydrates: 29g | Protein: 12g | Fat: 44g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 126mg | Sodium: 984mg | Potassium: 363mg | Fiber: 4g | Sugar: 11g | Vitamin A: 1697IU | Vitamin C: 9mg | Calcium: 218mg | Iron: 1mg
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