Categories: Vegetables- Corn
Ingredients
- 6 bacon slices
- 1/2 Vidalia onion finely chopped
- 1 garlic cloves, finely chopped
- 3 cups fresh corn kernels (about 6 ears)
- 1/4 cup all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 tsp. salt
- 1/4 tsp. pepper
- 1 Tbsp. butter or margarine
- 1 Tbsp. chopped fresh basil
- Garnish: fresh basil sprigs
Directions
- Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon, and set aside.
- Saute onion and garlic in hot drippings 5 minutes or until tender. Stir in corn; cook 5 to 7 minutes or until golden. Remove from heat.
- Cook flour in a large clean skillet over medium heat, stirring occasionally, about 5 minutes or until golden. Gradually whisk in half-and-half until smooth. Add corn mixture, salt, and pepper; cook 5 minutes or until thickened. Remove from heat; stir in butter and basil. Sprinkle each serving with bacon and garnish, if desired.