1/2 stick of salted butter (don't worry about your cholesterol. Just put your big girl panties on, suck it up and use the butter).
3 Tbsp. Cooking oil (Don't be stupid and use peanut or coconut. Go with olive or vegetable).
1/2 lb. of thick cut bacon (The Bacon vs. Ham smack down has bacon clearly getting the pin. This is straight up American bacon with the fat to prove it).
1 large onion (not those small ones your mother mixes with peas and mushrooms and force fed you until you were 12).
12 russet potatoes (for all of our Irish friends... you may improvise with the 37 other potato choices out there. We love them all in your wonderful recipes).
4 cans of creamed corn (If your country does not have creamed corn I will be happy to send you a care package)
1 large can of corn kernels
3 cans of non-sweetened evaporated milk (If you use condensed milk you may have to serve this dish after dinner and top it with some whipped cream... yuck).
2 Tbsp. of maple syrup (1 Tbsp. Of sugar can be substituted). This gets rid of any bitterness a bad potato can cause).
Salt and pepper to taste (We love salt here in the U.S. which is very much reflected in our national blood pressure levels)
DIRECTIONS:
Melt the butter in a large soup pot and add the oil (the oil helps the butter from burning if you decide to do fold laundry while you are making dinner).
Dice the onions and cut the bacon into very small pieces. (This is a great job for the kids when they are fighting). One will cry while the other turns into a vegetarian once they figure out that they are butchering Pooh's dear friend.
Peel and dice the potatoes (or... throw the damn skins in and get some added vitamins)
Now the easy part... open up every can in front of you (let's remember to always recycle!) and add to the pot. Salt and Pepper to taste, add the maple syrup and simmer to a temperature that will burn the skin off of the roof of your mouth (which is the temperature soup should be).
Enjoy!!
By: Donna Gilman - Director of Accounting & Human Resources at B2BGateway
INGREDIENTS:
