Chive, Bacon & Onion Creamed Corn

4 slices bacon
4 1/2 cups Green Giant® Niblets® frozen whole kernel corn (from two 1-lb bags), thawed
1/2 medium red bell pepper, chopped (1/2 cup)
1/2 cup milk
1/4 cup butter or margarine, melted
1 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon pepper
1 container (8 oz) reduced-fat chive-and-onion cream cheese


In 12-inch nonstick skillet, cook bacon over medium-high heat, turning occasionally, until crisp. Drain on paper towels. Crumble bacon.
In Bean Pot, mix corn, bell pepper, milk, butter, sugar, salt, pepper and half of the bacon. Refrigerate remaining bacon.
Cover; cook on 375 1 hour
Stir in cream cheese. Cook 10 minutes longer. Stir well; sprinkle with remaining bacon.
8 Servings