•We just couldn’t get enough of this the other night and finished the whole pot. It’s so creamy, warm, and filling. Can be done and in your belly in about 30 min. Would be great with some homemade biscuits or served in a bread bowl.
In a large pot or dutch oven, cook the bacon on med high heat until just barely crispy, transfer to a plate lined with paper towel, leaving the bacon fat in the pan.
Melt the butter in the pan then add the onion, garlic, red pepper, jalapeno, salt and pepper and cook until softened 7-8 min.
Sprinkle the flour in and just cook 1 min. Slowly stir in the water or chicken stock, making sure to scrape the bottom of the pot.
Add the corn, bring to a bubble, reduce simmer and stir in the milk. Cover and let cook slowly for 20 min, making sure to stir a couple times.
Stir in the cream, add the bacon back in, and add the parsley.
Ladle into bowls and top with fixins if desired♥Enjoy