Ingredients
Scale
- 6 slices of bacon
- 16 ounces (or one large can) of creamed corn
- 1 cup of milk
- 1 medium onion, diced
- 1 small green pepper, diced
- 3 medium potatoes, diced
- Salt and pepper to taste
Instructions
- Fry bacon until crisp in soup pot or Dutch oven. Remove bacon and drain. Add the corn, milk, onion, green pepper, and potatoes to the bacon grease. Cook until veggies are tender over low to medium heat (you don’t want to scorch the milk). Season with salt and pepper. Crumble bacon over top and serve warm.
Notes
- To make vegetarian: eliminate bacon. Sauté the veggies (without the creamed corn) in 2 tablespoons of olive oil until soft. Stir in milk, creamed corn, salt, and pepper. Heat through. Serve.
- Prep Time: 20
- Cook Time: 40
Nutrition
- Serving Size: 6