Canned cream-style corn helps turn this summer favorite into a warming winter meal. If you want to skip the bacon, cook 1/4 pound diced ham with 3 tablespoons oil. Choose smoked or baked ham for maximum flavor.
1/2 pound bacon, diced
1 medium onion, chopped
1/2 cup chopped celery with tops
2 tablespoons flour
4 cups milk
1 (17-ounce) can cream-style corn
1 cup frozen corn kernels
1 (16-ounce) can tiny whole potatoes, diced
1/2 teaspoon salt
1/2 teaspoon pepper
Snipped parsley
Paprika
In a large saucepan, fry bacon until crisp; remove bacon and drain all but 3 tablespoons drippings. Add onion and celery to drippings; cook and stir until onion is tender.
Remove from heat; blend in flour. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir for 1 minute.
Stir in cream-style corn, corn kernels, potatoes, salt and pepper; heat through. Stir in bacon. Top with snipped parsley and a sprinkling of paprika.
Serves 4.
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