Make this EASY Slow Cooker Creamed Corn with Bacon recipe instead of canned creamed corn and everyone will rave about it. It’s rich and creamy and totally dreamy! Vegetarian option and gluten-free! This here is the perfect Thanksgiving side dish!
This Crock Pot Creamed Corn is comfort food at its finest! It’s creamy, rich, totally delicious and easy-to-make! Leeks give this recipe extra flavor that you just can’t get in canned creamed corn. Oh, you’re gonna like this recipe! I promise! You gotta try it.
This recipe can be made vegetarian by simply omitting the bacon but, the bacon does put it over the top. It’s also a gluten-free recipe and is perfect for a temping Thanksgiving side dish! Imagine this homemade creamed corn sitting right next to your moist turkey and green bean casserole! Thanksgiving just got better! Get out your fat pants!
If you happen to have leftover creamed corn, make Cheesy Ham Noodle Casserole.
This homemade creamed corn recipe is a great side dish for so many meat main dishes. It’d be perfect with chicken, pork, or beef.
What gives this Crock Pot creamed corn recipe extra flavor is using a leek. Not the kind you sink does, but a vegetable called a leek.
Here’s a photo:
How to Make Slow Cooker Creamed Corn with Bacon
The full printable recipe is at the bottom of this post but, here’s the summary:
- First, cut up part of a leek into thinly chopped pieces. You’ll need about 1/3 of a cup. They take the longest to cook so make the pieces thin.
- Dump all the ingredients, except the bacon, into the Crock Pot and set on low for 3 hours and then stir it until well combined.
- Cook the bacon as you like (stove top, oven, or microwave) and cut it into bite-sized pieces. Add it to the corn when it’s done cooking.
This creamed corn recipe is so easy-to-make!
- Use the same amount of frozen corn or fresh corn instead of canned.
- Use low-fat cream cheese instead of full fat cream cheese.
- Use light cream or half and half instead of heavy cream.
- Use chopped onions instead of leeks.
Your family will love this creamed corn recipe! Because it’s so easy to make and doesn’t use up oven or stove top space, it’s the perfect Thanksgiving side dish that travels well too. Make a double batch and skip buying the canned creamed corn!
How Do You Reheat Creamed Corn?
You may reheat a casserole dish of creamed corn in the oven at 350F for 20 minutes or you can smaller servings into the microwave on high power for a minute or two.
How Do You Thicken Creamed Corn?
To this recipe, add 1 tbsp to 1 1/2 tbsp of cornstarch to the corn when it’s done cooking. It’ll thicken up as it sits.
What Should I Serve with Creamed Corn?
- chicken cutlets, stuffed chicken, whole fryer chicken, fried or grilled chicken
- beef roast, steak, chicken fried steak, prime rib roast
- Pork roast, breaded pork chops, grilled or baked pork chops
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This easy creamed corn recipe is creamy and delicious that you make in your slow cooker. It's made with leeks that give it a wonderful flavor. This recipe can be made vegetarian by omitting the bacon. Gluten-free
- 45.75 oz canned whole kernel corn
- 8 oz cream cheese
- 8 oz heavy cream
- 4 tbsp butter or 1/2 of a stick
- 1/8 tsp garlic powder
- 1/3 cup thinly chopped leeks
- pepper to taste
- 6 strips bacon, cooked and cut into 1/2" pieces optional
In a two qt slow cooker, add chopped leeks first followed by remaining ingredients, except bacon. (No need to cut up the cream cheese or butter into smaller pieces.) Cook on low for about three hours then add cooked bacon pieces and stir until well combined.
Store cooled leftovers in the refrigerator for up to three days. You may freeze this recipe for up to three months but, it may not maintain the same consistency and I don't recommend freezing it.