5 bacon strips, chopped
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
5 cups frozen corn (about 24 ounces), thawed
2 cups cubed fully cooked ham
1/2 cup half-and-half cream
1 tablespoon brown sugar
1 tablespoon dried parsley flakes
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon pepper
1 package (8 ounces) cream cheese, cubed and softened
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Cook and stir onion and sweet red pepper in bacon drippings over medium-high heat until tender, 5 to 6 minutes.
3. In a greased 4-qt. slow cooker, combine corn, ham, cream, brown sugar, parsley, paprika, salt, pepper, bacon and onion mixture. Cook, covered, on low until heated through, 3 to 4 hours. Stir in cream cheese; cook, covered, 10 minutes longer. Stir before serving.
A friend from church gave me this easy and delicious recipe over 40 years ago, and I still make it regularly. She was from the South, and whenever I cook it, I think about her fondly.
TOTAL TIME: Prep: 25 min. Cook: 3 hours
YIELD: 8 servings.
Nutrition Facts
3/4 cup: 336 calories, 20g fat (10g saturated fat), 68mg cholesterol, 791mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 15g protein.