Tuesday, January 20, 2009


6 slices bacon, fried crisp and crumbled
1 cup chopped onion
1 green bell pepper, chopped
2 1/2 cups milk
2 cans (approx. 15 oz. ea) diced potatoes, drained
1 can (15 oz) creamed corn
1 can (15 oz) whole-kernel corn
1/2 tsp fresh ground black pepper
1/8 tsp red pepper
1/4 tsp salt
2 cups chicken broth

Saute the onion and bell pepper in the bacon drippings cooking until tender. Remove to a large saucepan or small stockpot, scraping the skillet to get all the flavor. Add the diced potatoes, creamed corn, whole-kernel corn and seasonings. Slowly stir in the milk until well blended. Add the chicken broth. Heat over low heat until thoroughly heated through but do not boil. Sprinkle crumbled bacon over the top.