Although I’ve had this recipe from The Rookie Cook Cookbook for a long time, I just made it for the first time tonight. Honestly, it’s not something I probably would have tried on my own but you-know-who has been professing his love for creamed corn for years.
- 3 bacon slices, diced
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped carrot
- 2 cups milk
- 1 tbsp chicken bouillon powder
- sprinkle of pepper
- 2 (10 oz) cans cream-style corn
- 1/2 cup whole kernel corn (frozen, canned, or fresh)
- chopped green onions or fresh chives
First, cook the bacon. I bake mine in the oven at 400 degrees F for about 10 to 12 minutes; you of course can also fry it on the stove. Reserving the grease, set bacon aside on a paper towel and dice or crumble when cooled.
Transfer bacon grease into a skillet and cook chopped onion and carrots for 5 minutes over medium heat.
Meanwhile, in a small bowl combine the milk and chicken bouillon until combined.
Transfer the onion and carrots into a soup pot; sprinkle flour over top. Add the milk combination along with the bacon and remaining ingredients, minus the green onions.
Heat and stir until mixture is thickened and boiling. Sprinkle green onions over individual servings.
This recipe would go great with some bread.
Makes 6 cups.