It was fairly easy and the ingredients are great, it just was a blah recipe. You can really taste the corn, but I don't remember tasting the bacon at all unless I was eating a piece. It needed something for flavor but I'm not sure what. My default is always garlic, but I'm not sure that would be a good taste in this situation. Cheese maybe?
- 1/2 lb bacon strips, chopped
- 1/4 cup chopped onion
- 1 1/2 lbs Yukon Gold potatoes, peeled, cubed
- 1 can (14 3/4 oz) cream style corn
- 1 can (12 oz) evaporated milk
- 1/4 tsp each salt and pepper
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. At the same time, in a large skillet, cook bacon over medium heat until crisp; stirring occasionally. Drain potatoes, reserving 1 cup potato water.
Remove bacon from skillet with a slotted spoon; drain on paper towels. Discard drippings, reserving 1 1/2 tsp in pan. Add onions to drippings, cook and stir over medium-high heat until tender.
Add corn, milk, salt, pepper and reserved potato water to saucepan with potatoes; heat through. Stir in bacon and onion.
Serves 6
Prep Time: 10 minutes
Total Time: 40 minutes
Recipe from Taste of Home
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