
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