4 15-ounce cans or packagescanned corn or frozen corncanned corn should be drained
½teaspoonground black pepper
1 8-ounce packagecream cheese cut into 1-inch chunks
⅓cupunsalted buttersliced into large pieces
2tablespoonschopped chivesfresh or dried
Salt and Pepperto taste before serving
Place the corn into the bottom of the slow cooker.
Pour the heavy cream over the corn and add the sugar, salt and pepper; mix well. See notes below if using frozen corn.
Add the butter and the cream cheese across the top of the corn mixture.
Cook the corn on high for 2 hours or low for 3-4 hours, stirring occasionally. Once the corn is finished cooking, garnish with chives and serve warm.
Note on using Frozen CornIf using frozen corn when pouring the cream over the corn it will freeze. Stir and start cooking. Stir a few times during cooking. It will take a few hours before the corn fully thaws to allow full mixing in with the other ingredients. This is normal.Note if using home frozen cornIf you have excess liquid from using home frozen corn, remove the lid for the last 30 mins of cooking to thicken. We have not experienced any excess liquid when using store bought frozen corn.To Thicken the Creamed Corn
Add 5 tablespoons cornstarch to the same amount of water, cream or a mixture. Whisk to create a slurry. Add to the recipe to thicken the liquid as it cooks and cools after.
Blend some of the corn when cooked with an immersion blender. Or remove some, blend in a traditional blender and add it back. Stir to mix fully.