1 small onion, finely chopped
1 tablespoon butter
4 cups fresh or frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 bacon strips, cooked and crumbled
1/4 teaspoon pepper
1/4 cup parmesan cheese
2 tablespoons minced fresh parsley
In a large skillet, saute onion in butter for 3 minutes.
Add corn; saute 1-2 minutes longer or until onion and corn are tender.
Stir in the cream, broth, bacon and pepper.
Cook and stir for 5-7 minutes or until slightly thickened.
Stir in cheese and parsley.
Makes 6 servings.
Taste of Home Oct/Nov 2008
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