Ingredients

• 4 cup Fresh corn kernels (from 4-5 ears)
• 4 unit Bacon, diced
• 0.5 cup Yellow onion, diced
• 0.25 cup Celery, diced
• 0.25 cup Green bell pepper, diced
• 2 unit Garlic, minced
• 0.5 cup Chicken broth
• 0.25 cup Heavy cream
• 0.5 tsp Cajun seasoning
• 0.25 tsp Black pepper
• 2 tbsp Green onions, sliced (for garnish)

Instructions

1. 1

   Cook the Bacon — In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving about 1 tablespoon of bacon fat in the skillet.

2. 2

   Sauté the 'Holy Trinity' — Add the diced yellow onion, celery, and green bell pepper to the skillet with the bacon fat. Cook, stirring occasionally, until the vegetables soften, about 6-8 minutes. Add the minced garlic and cook for another 1 minute until fragrant.

3. 3

   Simmer with Corn — Stir in the fresh corn kernels, chicken broth, Cajun seasoning, and black pepper. Bring the mixture to a gentle simmer, then reduce the heat to low, cover, and cook for 10-12 minutes, or until the corn is tender and the flavors have melded. Stir occasionally.

4. 4

   Finish and Serve — Remove the lid and stir in the heavy cream. Cook for an additional 2-3 minutes, stirring constantly, until the sauce slightly thickens. Taste and adjust seasoning if needed. Stir in most of the reserved crispy bacon. Garnish with sliced green onions and the remaining crispy bacon before serving hot.