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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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From Cooking Light Magazine. Ingredients:
6 slices bacon |
1/2 vidalia onion, finely chopped |
1 garlic clove, finely chopped |
3 cups fresh corn kernels (about 6 ears) |
1/4 cup all-purpose flour |
1 1/2 cups half-and-half |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 tablespoon butter or 1 tablespoon margarine |
1 tablespoon chopped fresh basil |
fresh basil sprig |
Directions:
1. Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.
2. Sauté onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat.
3. Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat; stir in butter and basil. Sprinkle each serving with bacon, and garnish, if desired.
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