Smoky Bacon Corn Stew recipe
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Ingredients
- 2 cups diced thick-cut applewood-smoked bacon 1 medium onion, chopped 3 large white potatoes, scrubbed and chopped into 1/2-inch cubes 2 (15 ounce) cans cream-style corn 1 (11 ounce) can sweet corn, drained 2 cups water salt and ground black pepper to taste 2 cups half-and-half 1 teaspoon chopped fresh parsley, or to taste
Nutrition Info
- 323.4 caloriescarbohydrate: 42.4 gcholesterol: 38.6 mgfat: 13.9 gfiber: 4 gprotein: 11.3 gsaturatedFat: 6.5 gservingSize: -sodium: 847.6 mgsugar: 7.2 gtransFat: : -unsaturatedFat: : -
Directions Smoky Bacon Corn Stew
Directions
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Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil, reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.