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Southwestern Creamed Corn

  • Yield: 7 cups 1x


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3 strips of Lepp’s double-smoked bacon, sliced into ¼ inch pieces

3 tbsp minced onion

1 canned chipotle pepper, minced

2 garlic cloves, minced

5 cups fresh Lepp’s corn kernels (approximately 6 cobs)

1 medium red bell pepper, diced small (approximately 1 cup)

1.5 tsp salt

1/4 tsp pepper

1 cup whipping cream

1 cup grated old cheddar

Juice of a half lime


In a large pan over medium heat, cook the bacon pieces until cooked, but not crisp, approximately 5 minutes.

Add the onion, chipotle, and garlic. Stir and cook for 1 minute.

Add the corn, bell pepper, salt and pepper. Stir and cook for 2 to 3 minutes.

Stir in the cream and cheddar and continue cooking while stirring until slightly thickened to desired consistency, approximately 2 to 3 more minutes.

Remove from the heat, stir in the fresh lime juice and serve immediately.