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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Growing up in Indiana we ate a lot of corn in the summer. This is my mom's recipe, and now I make it for my family. Always a hit! Rather than using fresh potatoes, you may substitute frozen hash browns. Ingredients:
1/2 pound bacon, diced |
1 onion, chopped |
2 stalks celery, chopped |
1 green bell pepper, chopped |
1 carrot, chopped |
1 (15 ounce) can cream-style corn |
1 (15.25 ounce) can whole kernel corn |
1 (32 ounce) carton chicken broth |
5 potatoes, peeled and cubed |
salt and pepper to taste |
Directions:
1. Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
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