This is one of those go-to dishes for a cold, rainy day. Just put it on in the morning and forget about it. So creamy and delicious!
Preparation:
Cook:
Level: Easy
Ingredients
- 6 bands Bacon, diced
- 4 cups Frozen O’Brien Potatoes (with Onions & Peppers)
- 2 cans (Size 15 oz) Creamed Corn
- 1 packet (Size 14 oz.) Frozen Whole Kernel Corn
- ½ cups Carrot, diced
- ½ cups Sour cream
- 3 cups Half half
- 1-½ tsp Salt
- 1 teaspoon Black pepper
- 1 teaspoon Creole Seasoning
Preparation
Cook the bacon in a skillet over medium heat until golden and crispy. Remove from skillet onto a paper towel to drain.
Add frozen potatoes, creamed corn and frozen corn to slow cooker. Add carrot, cooked bacon, sour cream and half and half. Mix well, making sure to break up the frozen potatoes and corn at the bottom. Sprinkle with salt, pepper and creole seasoning.
Cover with a lid and cook over high heat for about 6 hours, stirring occasionally.
