12 ounces of fresh or frozen whole kernel corn
3 slices of bacon
1/2 red bell pepper, diced
1/2 onion, diced
1 teaspoon flour
1/2 cup of milk
2 Tablespoons fresh parsley, chopped
salt and Pepper to taste
3 slices of bacon
1/2 red bell pepper, diced
1/2 onion, diced
1 teaspoon flour
1/2 cup of milk
2 Tablespoons fresh parsley, chopped
salt and Pepper to taste
In a large skillet, brown the bacon. Drain on paper towels. Leave the bacon drippings in the skillet. To the skillet, add the corn, onions and red bell peppers. Saute over medium high heat, stirring occasionally until the corn begins to brown. Add the flour. Reduce the heat to medium low and continue cooking for a few minutes, just long enough to cook out the "flour" taste. Stir in the milk. Add the parsley and continue cooking over medium low heat until the corn thickens up. Add salt and pepper to taste.
To serve, you can either crumble the bacon and top the corn with the bacon bits or just stir the bacon bits right into the corn.
To serve, you can either crumble the bacon and top the corn with the bacon bits or just stir the bacon bits right into the corn.
