Crock Pot Creamed Corn

By spend with pennies

Ingredients

¼ cup butter (divided)
1 jalapeno (seeded and finely diced, optional)
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 cheddar cheese (shredded )

Prep Time15mins
Cook Time125mins
Servings10

Instructions

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.

Combine 1 cup of corn with milk and cream cheese in the blender. Blend until smooth.

Add the cream cheese mixture, remaining corn kernels, jalapenos, salt, pepper, and garlic powder to a 4 qt. slow cooker. Mix well.

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.

Stir in remaining butter and cheddar cheese and cook for an additional 5-10 minutes.