Ingredients
6 ears of corn
½ onion, diced
½ tbsp garlic
1 cup heavy cream
2 tbsp flour
⅓ cup whole milk
3 pieces of bacon
¼ cup chives, finely sliced
¼ cup parmesan
1 tsp salt
½ tsp pepper
Directions
Step 1
Add whole milk and flour to a bowl and whisk until combined. Set aside.
⅓ cup whole milk
2 tbsp flour
Step 2
Cut corn kernels off the cob and set aside.
Step 3
In a large pan, book bacon until crispy. Place on paper towels to soak up excess oil. Once cooled, rough chop.
Step 4
In the same pan as the bacon, add a dash of olive oil, onion, and garlic. Saute on medium heat until translucent. Next, add in corn and heavy cream and mix until combined. Slowly stir in the milk/flour mixture. Heat until liquid starts to thicken, this takes roughly 5-8 minutes. Once thickened, add in bacon pieces, chives, parmesan, salt, and pepper. Mix well. Take off the heat and garnish with extra chives and bacon.
6 ears of corn
½ onion, diced
½ tbsp garlic
1 cup heavy cream
3 pieces of bacon
¼ cup chives, finely sliced
¼ cup parmesan
1 tsp salt
½ tsp pepper
