Creamed Corn with Bacon

 I am always on the lookout for a different way to fix vegetables. Bettie really is not a fan of any of them, and I am not a whole lot better, Lyle will eat any of them, so he is not a problem.

  When I saw this recipe in the Taste of Home Busy Family Favorites I decided to give it a try. I must say, that part of the reason was the ease of preparation and the timing was good. Also, corn is one of the vegetables we all agree on.

  This is very, very good. The timing is right on, I used frozen corn, but fresh would be good also. I had just enough bacon left to fix this dish and always have whipping cream on hand. Bettie thought it was excellent and that makes it a winner at our house. 

  The Parmesan cheese was good with it, but I think it would be just as good without it, if you don’t have any on hand. Either way, we enjoyed it and I will fix it again.

Creamed Corn with Bacon

1 small onion, finely chopped

1 tablespoon butter

4 cups fresh or thawed frozen corn

1 cup whipping cream

¼ cup chicken broth

4 bacon strips, cooked and crumbled

¼ teaspoon pepper 
¼ cup grated Parmesan cheese (If not using cheese, add some salt to the corn)

2 tablespoons minced fresh parsley

  In a large pan, saute onion in butter for 3 minutes or until soft. Add corn; saute 1-2 minutes longer.

  Stir in the cream, broth, bacon and seasonings. Cook and stir 5 to 7 minutes or until the cream has slightly thickened. Stir in the cheese and parsley.

Yield: 6 servings