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Smoky Bacon and Corn Stew

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PREP TIME
15 min
COOKING TIME
40 min
TOTAL TIME
55 min
SERVINGS
8 servings
Dinner Irish
Smoky Bacon and Corn Stew
Ingredients
  • 2 cups diced thick-cut applewood-smoked bacon
  • 1 medium onion, chopped
  • 3 large white potatoes, scrubbed and chopped into 1/2-inch cubes
  • 2 (15 ounce) cans cream-style corn
  • 1 (11 ounce) can sweet corn, drained
  • 2 cups water
  • salt and ground black pepper to taste
  • 2 cups half-and-half
  • 1 teaspoon chopped fresh parsley, or to taste
Instructions
1
Begin by placing the bacon in a substantial, deep pan and cook over an elevated heat setting for 5 minutes. Stir the onion into the bacon mixture, then continue to cook, rotating occasionally, until both the bacon and onion are uniformly browned, approximately 5 minutes further. Reserve the excess fat from the bacon, retaining only 2 to 3 tablespoons in the pan.
2
Add the potatoes to the bacon-onion mixture and cover, lowering the heat to a low setting. Allow the mixture to simmer, stirring occasionally, until the potatoes have developed a rich brown color, typically 5 to 7 minutes.
3
Transfer the mixture to a medium-sized cooking vessel. Combine it with cream-style corn, sweet corn, and water. Bring the mixture to a rolling boil; then reduce the heat to a low setting and let it simmer, stirring occasionally, until the potatoes can be easily pierced with a knife, roughly 15 minutes. Season with salt and pepper to taste.
4
Warm the half-and-half in a small saucepan over a medium-low heat setting, just until it begins to bubble. Remove from the heat and blend into the stew until you achieve your desired consistency. Finish by garnishing with a sprinkle of parsley.