Chive and Onion Creamed Corn

4 slices bacon

4 1/2 cups frozen whole kernel corn

1/2 medium red bell pepper, chopped

1/2 cup milk

1/4 cup butter

1 tsp sugar

1/2 tsp salt

1/8 tsp pepper

1 container (8 oz) chive and onion cream cheese

In a 12 inch skillet, cook bacon over medium high heat, turning occasionally, until crisp.

Drain on paper towels. Crumble bacon.

Spray 3-4 quart slow cooker with cooking spray. In cooker, mix corn, bell pepper,

milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.

Cover; cook on High heat setting 2 hours to 2 hours and 30 minutes.

Stir in cream cheese. Cook on High heat setting 10 minutes longer. Stir well; sprinkle with

remaining bacon. Corn can be kept warm on Low setting up to 1 hour.