Bacon Pepper Jack Cream Corn
|PREP: 25 MIN.||COOK: 4-6 HOURS||SERVING: 8-10|
1 medium yellow onion, diced
1 large red bell pepper, diced
1 8oz cream cheese, softened
36oz corn kernels, frozen
1 cup Pepperjack cheese, shredded
1 cup diced bacon, cooked
salt and pepper to taste
1. Cook bacon until crispy and proceed with dicing.
2. Cook peppers and onions in skillet until tender. Add cooked peppers and onions to a crockpot with all remaining ingredients excluding bacon, salt, and pepper.
3. Cook on low for 4-6 hours stirring occasionally.
4. When warm and bubbly, add in bacon and season to taste.
*This recipe has been featured on the Thanksgiving Brunch in Dobyns Dining Room at The Keeter Center.