Ingredients
- 6 to 8 slices bacon, diced (double smoked)
- 1 medium onion, diced
- 1 red bell pepper, finely diced
- 3 garlic cloves, finely minced
- 1 tablespoon all-purpose flour
- 2 cups chicken or vegetable stock
- 1 Yukon Gold potato, peeled and coarsely grated
- 2 (14 ounce) cans cream-style corn
- 1 1/2 cups corn kernels (canned, fresh, or frozen)
- 3 cups 2% milk
- 1 cup 35% cream
- 1/4 cup chopped parsley
- 1/2 teaspoon turmeric powder
- Salt and pepper
- Croutons
How to Make
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Step 1: In a large saucepan over medium-high heat, fry bacon until crisp. Remove from the skillet. Drain a but 2 tablespoon bacon grease.
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Step 2: Add onion and red pepper to bacon grease remaining in pan. Sauté until vegetables are softened and just starting to brown, about 5 minutes, stirring occasionally. Add garlic saute 1 minute. Add flour and stir 1 minute.
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Step 3: Add stock and grated potato. Bring to a boil. Stir in cream-style corn, corn kernels, milk and cooked bacon. Reduce heat and simmer for 20-25 minutes.
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Step 4: Blend in heavy cream and parsley. Season with salt and pepper. Gently heat through until almost, but not quite, boiling.
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Step 5: Serve in bowls topp with croutons
We hope you enjoy this recipe!
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