Sunday, March 11, 2012
2 slices bacon
1 small onion, chopped
1 Tbsp butter
1 Tbsp flour
1 1/2 hot water
1 pkg (10 oz) frozen corn or 1 can (12 oz) corn, undrained
1 can creamed corn
1 tsp salt
1 tall can evaporated milk
1/4 cup sweetened condensed milk
Cook bacon slowly in large sauce pan until crisp. Remove and set aside.
Add onion to pan and cook over low heat until translucent but not brown (about 10 min). Add butter and flour to onions. Allow roux a few minutes to cook and then add water, corns, seasonings, and milks. Stir gently to mix smooth. Cook until thickened.
Serve topped with crumbled bacon.