A quick and delicious comfort food made with canned corn, potatoes and bacon.
Ingredients
- thick sliced bacon: 0.5 pound (cut into 1/2 inch pieces)
- carrots: 2 piece (diced)
- stalks celery: 4 piece (chopped)
- bay leaf: 1 piece
- butter: 2 Tbsp
- flour: 2 Tbsp
- milk: 4 cups
- potatoes: 2 piece (diced)
- whole kernel corn: 1 can (15.25 ounce can, drained)
- pinch paprika: 1 piece (optional)
Metric Conversion
Stages of cooking
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Cook the bacon pieces in a large skillet over medium heat until the fat has rendered, and the bacon is crispy, about 8 minutes. Remove the bacon, leaving the grease in the pan. Stir the carrot, celery, and bay leaf into the bacon grease; cook for 5 minutes.
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Meanwhile, melt the butter in a large pot over medium-low heat. Whisk in the flour, and cook for 5 minutes, stirring constantly. Slowly whisk in the milk, and bring to a simmer over medium-high heat. Once simmering, cook for 5 minutes, whisking frequently. Add the bacon, cooked vegetables, potatoes, and corn. Return to a simmer, then reduce heat to medium-low, and cook until the potatoes are tender, about 20 minutes more. Use additional milk as needed to to achieve desired consistency. Garnish with paprika to serve.
