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Creamed Corn with Bacon

This recipe originated from Taste of Home's Oct/Nov 2008 edition. It has been tweaked a bit by our family over the years.

1 Tablespoon butter

4 cups frozen corn, thawed

1 cup heavy whipping cream

1/4 cup chicken broth

4 thick-cut bacon strips

1/4 teaspoon ground black pepper

1/4 cup grated Parmesan cheese

2 Tablespoons fresh parsley, diced

In large skillet, cook the bacon strips. When done, crumble the bacon and set aside. Drain out some of the bacon grease with paper towels and discard. Melt the butter in the same pan with the remaining bacon grease. Sauté the chopped onion in the melted butter for 3 minutes or until beginning to soften. Add corn and sauté for two more minutes longer or until the corn and onion are tender.

Stir in the cream, broth and pepper. Cook and stir for 5 to 7 minutes or until slightly thickened. Stir in cheese and top with parsley.

Serves 6

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