Ingredients

  • 4 slices of bacon, cut into ½ pieces
  • 2 cans creamed corn
  • 12 ounces package of frozen corn
  • 1 cup of light cream
  • 1 1/2 cups milk
  • 1 small large potato, peeled and cut into cubes
  • 1/2 teaspoon salt
  • 1 salt and pepper
  • 1/2 sweet onion, chopped
  • 2 1/2 quarts cold water

Ready In 45 Minutes

Servings: 4

Cooking Instructions

In a large saucepan, cook bacon over medium-high heat until crispy

Step 1

  • Remove the bacon from the pan, drain on a paper towel and set aside.Discard all but approximately 1 teaspoon of the grease from the saucepan.
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Step 2

  • Add chopped onion to the pan
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Step 3

  • Cook the onions in the reserved bacon grease until they begin to get soft and slightly browned.
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Step 4

  • Add to the pan: potato, water, and salt.Cover the pan and cook over medium-heat for 10-15 minutes or until the potatoes are tender. Stir in the canned corn, frozen corn, cream, and milk.Reduce the heat to medium-low and simmer for 10 minutes. Season to taste.Stir in the reserved bacon and serve hot with warm biscuits or corn muffins.
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  • Length: 25 minutes