• 1 strip Wright Brand Bacon, diced
• 1 1/2 cups red potatoes, diced
• ¼ cup onion, diced
• ¼ cup red bell pepper, diced
• ¼ cup chicken broth
• 1 tsp. sugar
• 1/3 cup heavy cream
• 1 cup fresh or frozen corn kernels
• 2 scallions, sliced
• 1 tbsp. thinly sliced fresh basil
• Salt, pepper & Tobacco to taste
Saute bacon in a nonstick skillet over medium-high heat. When crisp, add potatoes, onion, and bell pepper; cook about 5 minutes, stirring often.
Stir in broth and sugar; cover and simmer until potatoes are tender, 5-8 minutes. Add cream; simmer, uncovered until reduced and thickened, 2-3minutes. Stir in corn, scallions, basil, and seasonings.
NOTE – this dish is awesome paired with grilled lobster tail or shrimp, but also pairs well with any firm fish, chicken or pork.