Ingredients Jump to Instructions ↓

  1. 6 strips thick-sliced smoked bacon

  2. 1/4 butter or margarine

  3. 1 medium onion, finely chopped

  4. 1 medium green bell pepper, finely chopped

  5. 1 small jalapeno, finely chopped

  6. 2 garlic cloves, finely chopped

  7. 4 cups fresh or thawed frozen corn kernels

  8. 2 medium tomatoes, peeled, seeded and chopped

  9. 1/8 teaspoon cayenne pepper (or to taste)

  10. 1 cup chicken broth

Instructions Jump to Ingredients ↑

  1. Cook bacon in a frying pan until crisp; drain on paper towels, crumble and set aside. Discard all but 2 tablespoons bacon fat. Melt butter in bacon fat over medium heat. Add onion, green and jalapeno peppers and garlic and saute for 5 minutes, until onion has softened. Stir in corn, tomatoes and cayenne pepper and cook 5 more minutes, stirring occasionally. Add broth and reduce heat to medium-low. Cover partially and cook until all the liquid is absorbed, about 45 minutes, stirring occasionally. Remove from heat. Stir in crumbled bacon and serve.


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