Categories: Corn, Main Dish, Pork, Stew
Ingredients
- 4 slices bacon , chopped
- 1 medium onion , chopped (1/2 cup)
- 1 (12 ounce) bag frozen shelled edamame
- 2 tablespoons all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups milk
- 1 (14 3/4 ounce) can cream-style corn
- 1 (11 ounce) can sweet whole kernel corn
- 4 cups frozen southern-style diced hash brown potatoes , thawed
- chopped fresh parsley
Directions
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In a 4-quart saucepan, cook bacon over medium heat until crisp; drain on paper towel.
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Reserve 1 tablespoon drippings in pan.
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Cook onion in drippings about 2 minutes, stirring frequently, until soft.
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Using wire whisk, stir in flour, salt, and pepper.
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Cook and stir over med-high heat.
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Stir in milk; heat to boiling, stirring constantly; boil and stir 1 minute.
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Stir in edamame, cream corn, whole kernel corn, potatoes, and cooked bacon.
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Heat to boiling; reduce heat to low; simmer 10-15 minutes or until potatoes are tender.
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Sprinkle each serving with parsley.