Ingredients:
4 slices bacon
4 1⁄2 cups frozen corn, 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) reducedfat chive-and-onion cream cheese

Method:
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. Cover; cook on High heat setting 10 minutes longer. Stir well; sprinkle with remaining bacon.

5 Corn can be kept warm on Low heat setting up to 1 hour.

chive and onion creamed corn recipe