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Categories:Viewed: 49 - Published at: 6 years ago
Ingredients
- 2 cups Water
- 2 whole Potatoes, About 1 Pound, Peeled And Cubed
- 2 whole To 3 Whole Large Ears Corn On The Cob, Or Frozen Corn, About 2 - 2-1/2 Cups
- 2 strips Bacon, Chopped
- 1 whole Onion, Chopped (about 1 Cup)
- 1/2 cups Diced Sweet Green Pepper
- 1/2 cups Diced Sweet Red Pepper
- 2 Tablespoons All-purpose Flour
- 2 cups Milk
- 1 teaspoon Salt
- 1/4 teaspoons Pepper
Method
- Bring water to boiling in a large saucepan over high heat. Add potatoes and return to boiling. Reduce heat to medium and cook, covered, for 10 minutes.
- Meanwhile, cut corn from cobs with knife into bowl (about 2 to 2-1/2 cups). Add corn to potatoes in your saucepan. Return to boiling. Reduce heat to medium-low. Cover and cook 8 minutes. Remove from heat and set aside.
- In another large saucepan, cook bacon, stirring over medium-high heat until crisp. Remove bacon to paper towel to drain.
- Reduce heat to medium; drain off all but 2 Tablespoons of bacon drippings in saucepan. (If you don't have enough drippings, add butter or margarine, if necessary, to make 2 Tablespoons).
- Add onion and peppers to hot drippings in saucepan. Cook, stirring for 3 - 5 minutes or just until tender.
- Gradually stir in flour; cook, stirring constantly, 3 - 5 minutes or until dry and thick.
- Gradually add milk; cook, stirring 3 - 5 minutes or until thickened and bubbly. Add salt, pepper, corn/potato mixture and bacon; heat through.
