All this week, the temperatures have been in the upper 60s. Ahh. I had short sleeves on, sat in the backyard for a little sun/vitamin D time, and had all the windows open in the house. It wasn’t February…not in my fantasyland, anyway. Maybe it was April. Or even May!
To continue in my delusion, I toyed with the idea of doing a tomato-related recipe. But even in my pretending, I couldn’t pretend a tomato that didn’t look anemic…and they all look that way right now.
So I decided to do a corn recipe. We can pretend it’s made with summer corn, right out of the farmers’ market. But it looks just as good with frozen corn, which is what I used. And, when the weather turns, (as I’m sure it will soon), soup will hit the spot on a chilly day.
2 cups frozen corn, cooked
1/4 cup flour
2 cups milk
1 cup heavy cream (or half and half)
1/4 cup minced onion
2 t salt
1/2 t ground pepper
3 strips bacon (reserve the grease after cooking)
1 clove minced garlic
Cook the bacon, pouring the grease into a pan after cooking. Cook the onion and garlic in the bacon drippings, adding in the flour. Whisk in the milk and the heavy cream or half and half. Add the cooked corn, salt, and pepper. Stir for 10 minutes or until thick. Serve with crumbled bacon on the top.
As a note—I did try to make this a bit healthier before and just have 3 cups of milk instead of any cream. But honestly, I missed the cream. Your mileage may differ, though! And I’m sure a vegetarian version of this, minus the bacon, would be yummy, too!
Hope you’ll enjoy… :)
Delicious and Suspicious (July 6 2010) Riley Adams
Pretty is as Pretty Dies –Elizabeth Spann Craig