Smoky Bacon Corn Stew
A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.
- Serves: 8 persons
- 2cups diced thick-cut applewood-smoked bacon
- 1medium onion, chopped
- 3large white potatoes, scrubbed and chopped into 1/2-inch cubes
- 2(15 ounce) cans cream-style corn
- 1(11 ounce) can sweet corn, drained
- 2cups water
- salt and ground black pepper to taste
- 2cups half-and-half
- 1teaspoon chopped fresh parsley, or to taste
Step 1Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.
Step 2Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.
Step 3Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.
Step 4Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.