Ingredients
5 bacon strips, chopped1 large sweet onion, chopped1 medium sweet red pepper, chopped5 cups frozen corn (about 24 ounces), thawed2 cups cubed fully cooked ham1/2 cup half-and-half cream1 tablespoon brown sugar1 tablespoon dried parsley flakes1 teaspoon smoked paprika1/2 teaspoon salt1/2 teaspoon pepper1 package (8 ounces) cream cheese, cubed and softened
Preparation
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon, leaving drippings in pan; drain on paper towels.
Cook and stir onion and sweet red pepper in bacon drippings over medium-high heat until tender, 5-6 minutes.
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, 3-4 hours. Stir in cream cheese; cook, covered, 10 minutes longer. Stir before serving.
