Creamed Corn With Bacon Recipes Recipe For Chicken

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CREAMED CORN WITH BACON



Creamed Corn with Bacon image

My family is addicted to this yummy, crunchy side. I like to make it in the summer with farm-fresh corn! -Tina Mirilovich, Johnstown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

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 grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • 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.

Nutrition Facts :

CREAMY CHICKEN WITH BACON AND CORN



Creamy Chicken with Bacon and Corn image

Provided by Martha Stewart

Time 1h15m

Number Of Ingredients 12

4 whole chicken legs, patted dry
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
6 ounces thick-cut bacon, cut crosswise into 1/2-inch-thick pieces
1 medium onion, finely chopped (about 1 1/2 cups)
1 head garlic, separated into unpeeled cloves
3/4 cup Israeli couscous
2 1/2 cups whole milk
3 sprigs thyme, plus 2 teaspoons fresh thyme leaves
1 cup frozen corn, thawed
2 ounces baby arugula (about 2 cups)
Fresh lemon juice, for drizzling

Steps:

  • Season chicken with salt and pepper. Heat oil in a large pot over medium-high heat. Working in batches, brown chicken until golden. Transfer to a plate; discard fat. Add bacon; cook until crisp. Drain all but 1 tablespoon fat. Add onion, garlic, and couscous; cook until couscous is golden, about 5 minutes.
  • Add milk and thyme sprigs; bring to a simmer. Add chicken, skin side up. Reduce heat, cover, and simmer 30 minutes. Stir in corn and thyme leaves; cover and cook until liquid has almost evaporated, 15 to 20 minutes. Divide couscous and corn among 4 bowls. Top with chicken and arugula. Season with salt and pepper; drizzle with lemon juice and oil.

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CREAMED CORN WITH BACON



Creamed Corn with Bacon image

Provided by Virginia Willis

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 3

2 slices bacon, cut into lardons
Scraped kernels from 6 ears fresh sweet corn (about 3 cups)
Coarse kosher salt and freshly ground black pepper

Steps:

  • In a large skillet, heat the bacon over medium heat until sizzling. Add the corn and season with salt and pepper. Cook until tender, about 15 minutes. Taste and adjust for seasoning with salt and pepper. Serve immediately.

CREAMED CORN WITH BACON



Creamed Corn With Bacon image

I found this in Taste of Home Oct/Nov 2008 magazine. I'm using it this Thanksgiving as one of my side dishes.

Provided by cheesygiraffe

Categories     Vegetable

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

1 small onion, finely chopped
1 tablespoon butter
4 cups fresh corn or 4 cups frozen corn, thawed
1 cup heavy whipping cream
1/4 cup chicken broth
4 slices bacon, cooked and crumbled
1/4 teaspoon pepper
1/4 cup grated parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • 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.

Nutrition Facts : Calories 291.5, Fat 21.5, SaturatedFat 12.1, Cholesterol 66.7, Sodium 187.8, Carbohydrate 22.1, Fiber 3, Sugar 3.9, Protein 6.7

CREAMED CORN & BACON



Creamed corn & bacon image

A versatile side dish to be served alongside meat, fish, chicken or vegetables. Serve corn in a cream and parsley sauce

Provided by Sarah Cook

Categories     Side dish

Time 35m

Number Of Ingredients 6

6 rashers unsmoked streaky bacon
25g butter
2 chopped onions
650g corn (use canned, drained, or frozen)
100ml double cream
3 tbsp chopped parsley

Steps:

  • Snip the bacon rashers into small pieces and fry in a large non-stick pan over a gentle heat until crisp. Remove from the pan and put to one side.
  • Add the butter and onions to the pan and soften over a low heat. Tip in the corn and fry for a few mins more.
  • Return the bacon with the cream and parsley, season well, and cook for a few more mins before serving.

Nutrition Facts : Calories 366 calories, Fat 24 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 10 grams protein, Sodium 0.9 milligram of sodium

SLOW-COOKER CREAMED CORN WITH BACON



Slow-Cooker Creamed Corn with Bacon image

Every time we take this super rich corn to a holiday potluck or work party, we leave with an empty slow cooker. It's decadent, homey and so worth the splurge. -Melissa Pelkey Hass, Waleska, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 4h10m

Yield 20 servings.

Number Of Ingredients 10

10 cups frozen corn (about 50 ounces), thawed
3 packages (8 ounces each) cream cheese, cubed
1/2 cup 2% milk
1/2 cup heavy whipping cream
1/2 cup butter, melted
1/4 cup sugar
2 teaspoons salt
1/4 teaspoon pepper
4 bacon strips, cooked and crumbled
Chopped green onions

Steps:

  • In a 5-qt. slow cooker, combine the first 8 ingredients. Cook, covered, on low 4-5 hours or until heated through. Stir just before serving. Sprinkle with bacon and green onions.

Nutrition Facts : Calories 259 calories, Fat 20g fat (11g saturated fat), Cholesterol 60mg cholesterol, Sodium 433mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 1g fiber), Protein 5g protein.

CREAMED CHICKEN WITH CORN AND BACON OVER POLENTA



Creamed Chicken with Corn and Bacon Over Polenta image

Categories     Milk/Cream     Cheese     Chicken     Poultry     Tomato     Quick & Easy     Bacon     Cornmeal     Corn     Winter     Gourmet

Yield Makes 6 servings

Number Of Ingredients 18

For creamed chicken
6 bacon slices, cut into 1/2-inch pieces
1 lb skinless boneless chicken breast halves
2 cups fresh corn
1 cup milk
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
1/2 teaspoon black pepper
1 teaspoon kosher salt
3 large plum tomatoes, seeded and finely diced
For polenta
6 cups water
2 1/2 teaspoons kosher salt
1 1/2 cups instant polenta
1/2 lb Fontina cheese (preferably Italian), diced
1/2 cup finely grated parmesan
1/4 cup chopped fresh basil

Steps:

  • Cook bacon and chicken: Cook bacon in a large heavy skillet (preferably cast-iron) over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to paper towels, then pour off all but about 1 1/2 tablespoons fat from skillet.
  • Pat chicken dry and season with salt and pepper. Add to skillet with bacon fat and cook over moderately high heat, turning several times, until nicely crusted and just cooked through, 8 to 10 minutes. Transfer to a plate and cool. Tear chicken into bite-size pieces.
  • Prepare corn and sauce while chicken is cooking: Gently simmer corn and milk in a heavy saucepan until corn is crisp-tender, about 5 minutes. Pour through a sieve into a bowl and reserve corn and milk separately.
  • Melt butter in same saucepan over moderately low heat. Add flour and cook roux, stirring, 3 minutes. Gradually whisk in cream, then reserved warm milk, pepper, and salt. Bring to a boil, whisking, then simmer, whisking, 3 minutes. Stir in tomatoes, chicken, and corn. Keep warm, covered, over very low heat.
  • Make polenta: Bring water with salt to a boil. Gradually whisk in polenta and cook over moderately high heat, whisking, 5 minutes. Stir in cheeses.
  • Divide polenta among 6 shallow bowls. Stir basil into chicken mixture and spoon over polenta. Sprinkle with bacon.

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