1small onionchopped into ¼-inch pieces, about ¾ cup worth
3tablespoonsbutterdivided
36ouncesfrozen corn kernels
1cupheavy cream
1teaspoonsalt
¼teaspoon pepper
3tablespoonsgranulated sugar
1cupwhole milk
3tablespoonsflour
2tablespoonsfresh Italian parsleychopped
Instructions
In a large skillet over medium heat, melt 1 tablespoon of butter and add the onion. Cook, while stirring frequently, for about 3 minutes, until it begins to soften.
Add the corn, salt, pepper, and sugar. Cook for an additional 2 minutes. Add the cream and continue cooking for 2 more minutes.
Whisk together the milk and flour, and stir into the corn mixture. Cook over a low simmer, while stirring constantly, until the mixture has thickened, about 5 minutes.
Remove from heat. Stir in the remaining butter, bacon, and parsley. Taste and adjust salt and pepper, as needed. Serve warm.
Notes
I typically cook bacon in the oven, however, that isn't a requirement for this recipe. Feel free to cook the bacon using whichever method you like best.