Ingredients
-
3
-
4
-
2
-
1
-
1/2
-
1
-
1/2
-
1/8
-
1
-
3
-
-
-
-
-
Directions
Steps
|
1
Done
|
Husk the Corn. |
|
2
Done
|
Carefully Remove Most of the Silk by Hand and Then Rub the Ears With a Towel to Finish the Job. |
|
3
Done
|
Cut the Kernels from the Cobs and Place in a Bowl. |
|
4
Done
|
You Should Have About 2 Cups. |
|
5
Done
|
Using the Back of Your Knife, Scrape Down the Cobs and Add the Milky Substance That Oozes Out to the Corn Kernels. |
|
6
Done
|
Heat a 3-to 4-Quart Heavy Pot Over Low Heat and Add the Diced Bacon. |
|
7
Done
|
Once It Has Rendered a Few Tablespoons of Fat, Increase the Heat to Medium and Cook Until the Bacon Is Crisp and Golden Brown. |
|
8
Done
|
Pour Off All but One Tablespoon of the Bacon Fat, Leaving the Bacon in the Pot. |
|
9
Done
|
Add the Butter, Onion, Bell Pepper, Thyme, Cumin, and Turmeric and Saut, Stirring Occasionally With a Wooden Spoon, For About 8 Minutes, Until the Onion and Pepper Are Tender but not Browned. |
|
10
Done
|
Add the Corn Kernels, Potatoes and Stock, Turn Up the Heat, Cover, and Boil Vigorously For About 10 Minutes. |
