Recipe Author: Shelly Franz
Serves: 4 – 6
Start to Finish: 60 minutes
Shelly says: I’m sure you could lighten this up with turkey bacon, skim milk, and low-fat margarine, but after tasting this version, I bet you won’t want to! This stuff is Oh My God good on a cool fall day!
6 slices bacon, fried crisp
6 medium potatoes, diced
1/2 onion, cut up or chopped coarsely
1 16 oz. bag frozen corn kernels (if you can get fresh and cut it off the cob, DO IT!)
1 pint half-and-half
1 stick real butter (I used salted because that’s what I had)
salt and black pepper to taste
Cook potatoes in boiling water until tender. Drain and mash slightly using hand potato masher, (you want them chunky, not smooth). While potatoes are cooking, fry bacon until crisp, set aside. In a tablespoon of drippings, saute onion pieces until translucent and tender. Add corn kernels, and stir onion and corn together until corn is thawed and hot and/or cooked; this will take longer for frozen, of course. Cut up butter and add to hot drained mashed potatoes, return to stove. Add corn and onion mixture, then half-and-half. Season to taste, and simmer over LOW heat until butter has completely melted and everything’s nice and hot. Crumble cooked bacon over the top.
Some of the recipes I read called for thickening, but this really doesn’t need it. The potatoes do the thickening, and the half-and-half makes it just creamy enough.