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Creamed Corn With Bacon

5.0(5)

I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.

by cheesygiraffe·published 2008-11-21

Open original recipe

Vegetable

Servings

6

6 serving(s)

Total time

25 min

prep 13 min

Calories / serving

292 kcal

Ingredients (9)

serves

1 small onion, finely choppedonion
1 tablespoon butterbutter
4 cups fresh corn or 4 cups frozen corn, thawedcorn
1 cup heavy whipping creamheavy-cream
1/4 cup chicken brothchicken-broth
4 slices bacon, cooked and crumbledbacon
1/4 teaspoon pepperpepper
1/4 cup grated parmesan cheeseparmesan
2 tablespoons minced fresh parsleyparsley

Instructions (5 steps)

01In a large skillet, saute onion in butter for 3 minutes.
02Add corn; saute 1-2 minutes longer or until onion and corn are tender.
03Stir in the cream, broth, bacon, and pepper.
04Cook and stir for 5-7 minutes or until slightly thickened.
05Stir in cheese and parsley.

Nutrition (per serving)

Calories: 292 kcal
Protein: 7 g
Fat: 22 g
Saturated fat: 12 g
Carbs: 22 g
Fiber: 3 g
Sugar: 4 g
Sodium: 188 mg
Cholesterol: 67 mg

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