Ingredients with Measurements:
- 4 slices of bacon, diced
- 1 small onion, diced
- 2 cloves of garlic, minced
- 2 cups of frozen corn kernels
- 1 cup of heavy cream
- 1/2 cup of chicken broth
- 1/4 cup of grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large skillet
- Wooden spoon
- Blender or food processor
Step-by-step instructions:
1. In a large skillet over medium heat, cook the diced bacon until crispy. Remove the bacon from the skillet and set it aside, leaving the bacon fat in the skillet.
2. Add the diced onion and minced garlic to the skillet and sauté until the onion is translucent.
3. Add the frozen corn kernels to the skillet and cook until they are heated through.
4. Pour in the heavy cream and chicken broth and stir to combine.
5. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally.
6. Remove the skillet from the heat and let the mixture cool for a few minutes.
7. Transfer the mixture to a blender or food processor and puree until smooth.
8. Return the pureed mixture to the skillet and stir in the grated Parmesan cheese.
9. Season the sauce with salt and pepper to taste.
10. Serve the creamy corn and bacon sauce warm, topped with the crispy bacon.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 330
Fat per serving: 25g
Carbohydrates per serving: 19g
Protein per serving: 9g
Substitutions for ingredients:
- Turkey bacon or pancetta can be used instead of regular bacon.
- Fresh corn kernels can be used instead of frozen.
- Vegetable broth can be used instead of chicken broth.
- Grated pecorino Romano cheese can be used instead of Parmesan cheese.
Variations:
- Add diced red bell pepper or jalapeño for extra flavor and spice.
- Use half-and-half or milk instead of heavy cream for a lighter sauce.
- Add cooked shrimp or chicken to the sauce for a complete meal.
Tips and tricks:
- Be careful not to burn the bacon while cooking it in the skillet.
- Let the sauce cool slightly before pureeing it to avoid any accidents with hot liquid.
- Use a splatter screen while cooking the sauce to avoid any mess.
Storage instructions:
Store any leftover sauce in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauce in a saucepan over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the creamy corn and bacon sauce in a small bowl or ramekin, topped with the crispy bacon.
Garnishes:
Garnish the sauce with chopped fresh parsley or chives.
Pairings:
This sauce pairs well with grilled chicken, steak, or fish.
Suggested side dishes:
Serve the sauce with roasted vegetables or a side salad.
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth or cream to thin it out.
- If the sauce is too thin, let it simmer for a few more minutes to reduce and thicken.
Food safety advice:
Make sure to cook the bacon thoroughly and handle it properly to avoid any risk of foodborne illness.
Food history:
Corn has been a staple food in many cultures for thousands of years, and bacon has been enjoyed for centuries as a flavorful addition to many dishes.
Flavor profiles:
This creamy corn and bacon sauce is rich, savory, and slightly sweet from the corn.
Serving suggestions:
Serve the sauce as a topping for grilled meats or as a dip for vegetables or bread.
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