Ingredients

The following ingredients have 4 Servings
  • 6 strips bacon
  • 1 Tablespoon unsalted butter
  • 1/2 cup chopped onion
  • 2 Tablespoons all-purpose flour
  • 2 cups chicken broth
  • 6 small red potatoes (, chopped and peeled, if desired)
  • 1 (15-ounce) can corn
  • 1 (15-ounce) can creamed corn
  • 1 1/2 teaspoons Kosher salt
  • 1/8 teaspoon ground nutmeg
  • 2 cups whole milk (, warmed)
  • Ground black pepper (, to taste)

Instruction

  • In a large pot, cook the bacon over medium-high heat. Once cooked, remove and place on a paper towel-lined plate. Leave about 1/2 Tablespoon grease in the pot.
  • Add the butter and onions. Cook 3 minutes then whisk in the flour. Slowly whisk in the chicken broth.
  • Add the potatoes, corn, creamed corn, salt, and nutmeg. Bring to a light boil and simmer 20 minutes, or until the potatoes are fork tender. 
  • Stir in the milk and simmer until it begins to thicken. Remove from heat and season with salt and pepper, to taste. 
  • Top with cheese and green onions, if desired, for serving.