You know that thing about Thanksgiving? That thing that everyone’s talking about? No, not that the 5th Avenue slick thinkers have yet to figure out how to turn T-day into a money making marketing machine like Halloween and Christmas.
No, I’m talking about how everybody is talking about how Thanksgiving conjures up cravings for family favorite recipes. It’s like clockwork. As soon as the jack-o-lantern’s candles are blown out, memories start flooding the salivary glands.
My husband has certainly fallen victim to this pilgrim-inspired condition. But wait, he’s part American-Indian. Either way, whichever side of the table he’s sitting on, as along as this 5 Ingredient Slow Cooker Creamed Corn is on it, he’s going to be one happy harvest feaster.
But only if his favorite Creamed Corn doesn’t turn into Creamed Corn Flambé.
Yes, it happens. And it did, one Thanksgiving a “few” years back when we lived in California and cooked Thanksgiving for our visiting family.
His recipe, a family favorite his mom always made, was topped with crumbled Saltine crackers and may have been forgotten somewhere between the champagne being corked and the martini olives poked. He was crushed, his cravings were dashed. Look at that face. We grabbed a camera to snap a pic. I don’t think it made him feel better.
That Thanksgiving will forever be known as the dinner with Creamed Corn Flambé. See? Thanksgiving DOES create memories.
Potentially starting the house on fire is just one reason we’ve migrated to the slow cooker. No flambé crackers to forget about and set the smoke alarm ablaze. Just a low, slow cook to create a creamy family fave.
Another bonus: When Tom Turkey is showing his true colors and taking up residence as the traditional oven hog, and the rolls are patiently waiting in need to be baked and Yam Souffle is waiting on deck, this Slow Cooker Creamed Corn won’t be yet another demanding side dish standing in line.
Okay, let’s do this T-day thing.
5 Ingredient Slow Cooker Creamed Corn
- 48 ounces frozen corn about 8 cups, thawed
- ½ cup half and half
- 10 ounces cream cheese torn into chunks
- 4 tablespoons butter ½ stick, sliced
- 2 tablespoons sugar
- kosher salt and freshly ground pepper
- chives for garnish if desired
Pour half and half in a blender with 1 cup of corn and puree until smooth. In a 3 ½ to 4 quart slow cooker add the remaining ingredients. Cover and cook over high heat for 1 ½ hours or low heat setting for 3-4 hours.
Stir the corn to incorporate the melted cream cheese. Season with more kosher salt or pepper to taste and garnish with chopped chives if desired.
How about we round out this veggie side dish feast with a few more plant-based cravings from some of my favorite food bloggers. Please Pin (follow me here) those recipes you want to save for later, but please do so from their original source.
Kasey’s version of Roasted Acorn Squash with Hazelnuts and Balsamic Reduction from Turntable Kitchen made its way to their annual pre-Thanksgiving potluck for friends who are nearly as close as family.
While I’m not the biggest fan of Brussels sprouts, Kelley calls her Mountain Mama Cooks crispy, garlic loaded Blackened Brussels Sprouts little nuggets of veggie gold.
Holly takes her holiday cooking assignments seriously with Happy Food Healthy Life’s Roasted Butternut Squash and Apple as the ultimate vegetarian side.
Shawn puts her corn in her crock to work with I Wash You Dry’s Slow Cooker Macaroni and Corn Casserole and covers 2 side dishes with one fell swoop. For a spicy change of pace, she subs in Mexican Velveeta Cheese instead of the regular variety.
With just 4 ingredients to pull together, Nikki nails the easy cooking award with Chef In Training’s Easy Ranch Carrots.
Collard Greens and Kale. And bacon. And vinegar. Oh my. Des brings it to the table on Life’s Ambrosia.
Jeanine makes a healthy dose of colorful veggies filled with healthy phytochemicals trump traditional Thanksgiving tryptophan with Love and Lemons Quinoa Stuffed Acorn Squash. This is a super turkey alternative for any vegetarian at the table.
Nutmeg and sage spruce up the textures and vibrant color that Sommer adds to her table with A Spicy Perspective’s Roasted Harvest Vegetables.
Gaby puts the spotlight on the sides when she tops this recipe off with finishing salt for the perfect dash of flavor in What’s Gaby Cooking’s Spicy Garlic Green Beans.
KitchenAid sent me a slow cooker and blender to add to my small appliance collection. As always, all opinions are my own. Thanks for supporting companies I partner with, which allows me to create more unique content and recipes for you. This post includes affiliate links.
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