When sweet corn is available, I love making this splurge of a side dish. Frozen corn works, but taste as you go and add sugar if needed.
—ANTHONY BOLTON BELLEVUE, NE
PREP: 15 MIN. • COOK: 25 MIN. • MAKES: 8 SERVINGS
1/2 pound bacon strips, chopped
5 cups fresh or frozen super sweet corn
1 medium sweet red pepper, finely chopped
1 medium sweet yellow pepper, finely chopped
1 package (8 ounces) reduced-fat cream cheese
1/2 cup half-and-half cream
1 can (4 ounces) chopped green chilies, optional
2 teaspoons sugar
1 teaspoon pepper
1/4 teaspoon salt
1. In a 6-qt. stockpot, cook bacon over medium heat until it is crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard the drippings, reserving 1 tablespoon in pan.
2. Add corn, red pepper and yellow pepper to the drippings; cook and stir over medium-high heat 5-6 minutes or until tender. Stir in the remaining ingredients until blended; bring to a boil. Reduce heat; simmer, covered, 8-10 minutes or until thickened.