Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- 4 strips bacon
- 1 cup chopped onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 bay leaf
- 2 sprigs thyme
- 4 (11-oz) cans Mexican-style corn, drained
- 1 Tbsp. all-purpose flour
- 2 cups heavy whipping cream, divided
- 1 1/4 cups chicken broth
Details
Servings 5
Preparation
Step 1
In a large Dutch oven, cook bacon over medium-high heat until crisp. Remove bacon from skillet, reserving bacon drippings in skillet, and let bacon cool; crumble. Add onion, celery, and garlic to bacon drippings in pan; saute for 7 mins. or until browned. Add bay leaf, thyme, and corn, and saute for 6 mins. or until heat through.
In a small bowl, whisk together flour and 1/4 cup cream. Pour flour mixture into corn mixture. Stir in remaining 1 3/4 cups cream and chicken broth. Bring to a boil. Reduce heat to low, and simmer for 10 mins., stirring frequently, or until thickened. Discard bay leaf. Sprinkle bacon over each serving. Serve immediately.
You'll also love
- Tequila Berry's Salad 0/5 (0 Votes)
- Tomato-Bacon Relish 0/5 (0 Votes)
- Green Beans with Apples and Pecans 0/5 (0 Votes)
- Cornish Game Hens with Hazelnut... 5/5 (1 Votes)
Review this recipe