1/2 c. chopped yellow onion
1/3 c. chopped green pepper
1 fresh jalapeno pepper, chopped, optional
1 T. butter
24 oz. family-size bag frozen whole kernel corn, unthawed
1/2 c. chicken broth
1/2 c. heavy cream
Salt and black pepper, to taste
In a medium skillet over medium heat, saute onion, bell pepper, and jalapeno in butter. Stir and cook just until veggies are crisp tender. Add the frozen corn and cook and stir until heated through. Stir in the chicken broth; stir in the cream. Season to taste with salt and pepper. Stir in 1/2 the bacon. Cook until corn is tender and liquid is reduced. Pour into a serving bowl and garnish with reserved bacon. Serve immediately.
*Can also use sour cream instead of the heavy cream.1-2 tablespoons cream cheese may also be added, along with the cream, if desired.
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