(Adapted from the Better Homes & Gardens New Cook Book, 1930-2000 Ltd. Ed.)
Serves 4 as a main dish or 6 as a side dish
3 C frozen whole kernel corn, thawed
1/2 C chopped onion (or, in my case, onion powder to taste)
1 Tbsp cooking oil
1 14 -/2 oz. can chicken broth
1 C potato, peeled & cubed
1 C milk
1 Tbsp all-purpose flour
1/4 tsp. coarse salt
1/4 tsp. pepper
3 slices bacon, cooked crisp & chopped
1/2 C shredded cheese, colby-jack, Monterey Jack, cheddar, etc.
Parsley, fresh or dried, for garnish
1. If using the chopped onion, cook it in the hot oil till it’s tender, but not brown. Otherwise, pour in chicken broth, add potato, and season with onion powder. Bring to boiling, then reduce to a simmer. Cover and let simmer for 10 minutes. Stir in the corn, and cook 10 minutes more, or until the corn and potato are tender.
2. In a small bowl, combine the milk, flour, salt & pepper & stir into the corn-potato mixture. Cook until thick & bubbly. Cook and stir 1 minute more. Add bacon & cheese; cook until bacon is heated through & cheese melts, about 1 minute more. Garnish with parsley.