Ingredients[]
- 6 slices bacon
- 1 onion, chopped
- 2 potatoes, peeled and cubed
- 1/2 cup water
- 2 cups milk
- 2 (14.75 ounce) cans cream-style corn
- 1 (15.25 ounce) can whole kernel corn
- 1/2 teaspoon salt
- ground black pepper to taste
Directions[]
- Fry bacon in a Dutch oven until crisp.
- Remove bacon, reserving 2 tablespoons drippings.
- Crumble bacon and set aside.
- Saute onion in reserved drippings until tender.
- Add potatoes and water.
- Cover and simmer 15 to 20 minutes or until potatoes are tender.
- Stir in milk, corn, salt, and pepper to taste
- Continue to cook, stirring frequently, until heated through.
- Sprinkle with crumbled bacon to serve.
Notes[]
Makes 5-6 servings