This is a classic recipe in the Kirkley household and one they I hadn’t had in a long time and have never made before. I was in the mood for something rich, hearty, and with the unique flavor profile of corn. I had to get Dad to send me the recipe but when I did I found out it’s a lot easier than I always assumed, and just as tasty as I remember.
2 tablespoons butter this recipe.
3 ears corn, cooked or 2 15.25 ounce cans
6 slices bacon, diced small
1 medium onion, diced small
1 cup milk
3 cups chicken stock
1 large baking potato, cut in 1/2″cubes
2 bay leaves, whole
1/2 teaspoon ground coriander
kosher salt, to taste
ground pepper, to taste
Carefully slice kernels of corn off the cob. Save the kernels.
Holding the knife perpendicular to the cob, slide the back of blade down the cob, removing bits of kernels and liquid. This is called milking the corn.
If using canned corn, drain.
Melt butter on medium-high heat.
Add only the corn kernels and cook until nicely browned. They will start to pop like popcorn, when they do they are done.
Remove corn from pan and set aside. In the same pan add bacon and onion. When bacon becomes limp add roasted corn back to pan.
Continuing cooking until bacon is cooked, but not crispy. Drain fat.
Add potatoes and enough chicken stock to cover potatoes. Add bay leaves and coriander. Cook until potatoes are al dente.
Add milk to potato mixture and bring to a boil.
Add salt and pepper to taste.
