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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (101g) Recipe makes 8 servings |
||
| Calories 186 | ||
| Calories from Fat 127 | (68%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.2g | 21% | |
| Saturated Fat 8.7g | 43% | |
| Monounsaturated Fat 3.9g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 40mg | 13% | |
| Sodium 258mg | 10% | |
| Potassium 169mg | 4% | |
| Total Carbohydrate 13.7g | 4% | |
| Dietary Fiber 1.4g | 5% | |
| Sugars 0.6g | ||
| Protein 3.9g | 7% | |
Ingredients
- 1 lb frozen corn
- 2 (3 ounce) packages cream cheese, cut in cubes
- 1/2 cup milk
- 1/4 cup butter or margarine, melted
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Directions
1
Spread corn over bottom of 3 1/2-4 quart slow cooker. Top with cream cheese cubes.2
Mix remaining ingredients; pour over corn and cream cheese.3
Cover and cook on high heat setting for 2-3 hours until creamy. Stir well before serving.4
Remember in a crockpot DO NOT lift that lid. It will cool down each time.5
Little more for doubling and 1 1/2 to 2 hours more for tripling. You can start this cooking hours in advance and plug in at end of counter and not have to bother with it at all as you prepare other dishes.
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- Course > Appetizers
- Course > Side Dishes
- Main Ingredient > Vegetables > Corn
- Preparation > Time to Make > < 4 hours
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