In just a few short weeks, fresh summer corn will be hitting the gardens and farmers' markets. And who wants to heat up the oven during these hot days? That's why this recipe is great - there's only about 30 minutes of stove time involved, and the recipe is easy to substiute if you want to trim it down with lowfat milk or sub in another vegetable or two!
Thanks to Jennifer at http://LittleRails.blogspot.com for submitting the recipe and photo!
A La Carte Staff
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I've been making this recipe for quite awhile. It's become one of our favorite dinners. The great thing about it is you can alter the recipe to fit your tastes or what you have. Don't have ham? Use just bacon. Don't have red bell peppers? ehh green ones are fine. I've even forgot to add heavy cream or have just used milk... still YUM
6 slices bacon
1 hamsteak, cubed
1 onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1/3 c. flour
1 quart chicken broth
1 c. water
2 can whole kernal corn, drained
1 large red potato, cubed
salt and pepper to taste
1/2 t. cayenne
1 c. Heavy Cream
Over medium high heat, saute chopped bacon until crispy. Remove from pan. Using bacon drippings, sear the outside of the hamsteak. Add onions add peppers and cook until tender.
Stir flour and stir to coat. Then add broth, water, corn and potato. Season with salt and pepper, and cayenne if desired.
Bring to a boil and reduce heat. Simmer for 15-20 minutes, until potatoes are tender.
Stir in cream and heat through. Heat through then serve. Top with cripsy bacon.
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Need dessert? Check out Jennifer's Carrot Cupcakes!