Smoky Bacon Corn Stew: A Hearty Recipe

Ingredients

• 2 cups diced thick-cut applewood-smoked bacon
• 1 medium onion, chopped
• 3 large white potatoes, scrubbed and chopped into 1/2-inch cubes
• 2 (15 ounce) cans cream-style corn
• 1 (11 ounce) can sweet corn, drained
• 2 cups water
• salt and ground black pepper to taste
• 2 cups half-and-half
• 1 teaspoon chopped fresh parsley, or to taste

Instructions

1. In a large skillet, cook bacon over medium-high heat for 5 minutes. Add onion and cook, stirring occasionally, until bacon and onion are browned, about 5 more minutes. Drain grease, leaving 2-3 tablespoons in the skillet.
2. Add potatoes to the bacon-onion mixture. Cover, reduce heat to low, and simmer, stirring occasionally, until potatoes are browned, about 5-7 minutes.
3. Transfer the mixture to a pot. Add cream-style corn, sweet corn, and water. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper to taste.
4. Gently warm half-and-half in a pan over medium-low heat until bubbles appear. Remove from heat and stir into the stew until you reach your desired thickness. Garnish with fresh parsley before serving.

Nutrition

• Calories: 323 kcal
• Fat Content: 14 g
• Fiber Content: 4 g
• Sugar Content: 7 g
• Sodium Content: 848 mg
• Protein Content: 11 g
• Cholesterol Content: 39 mg
• Carbohydrate Content: 42 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g