- 1/4 cup white sugar
- 4 cups fresh corn kernels
- 1 (8 ounce) package cream cheese
- 1/2 cup shredded Mexican cheese blend
- 1/2 cup 2% low-fat milk
- 1 cup chicken broth
- 2 stalks celery, thinly sliced
- 1 tablespoon minced garlic
- 2 slices bacon, cut into 1 inch pieces
- 2 tablespoons ground black pepper
- Place sugar, corn, cream cheese, Mexican cheese, milk, chicken broth, celery, garlic, bacon, and pepper into a slow cooker. Cook on High for 1 hour, then reduce heat to Low and cook for an additional 2 1/2 hours.