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1
Start by peeling, cubing and boiling the potatoes in a large (preferably a lobster-sized) pot.
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2
While your potatoes are cooking, cut your bacon into small pieces and fry them crispy in a separate pan.
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3
Set the cooked bacon aside and keep the leftover oil on a medium heat.
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4
Chop your onions to your desired size and toss them into the bacon drippings, making sure to cook them long enough to look brown, but not crispy.
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5
Once your potatoes are done, dump them into a strainer.
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6
Rinse the excess starch from the pot and return it to the stove.
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7
Dump your drippings and onions into the pot and whisk in the flour over a medium heat.
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8
Once the flour is blended and is starting to take on a nutty color, take it off the heat and add a few tablespoons of water -- this will ensure that you don't scorch the milk that you're about to add inches.
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9
Let the pot sit off the heat for a minute or two after adding the water.
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10
Whisk in your milk slowly.
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11
If it starts to scorch, let it sit for another minute -- this is an easy way to burn it.
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12
Once you're able to pour in all the milk, add the cream.
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13
Dump all of the creamed and whole corn with the liquid into the pot.
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14
Turn the heat down to medium-low.
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15
Whisk in the all of the paprika, salt, and pepper -- You may wish to add more salt and pepper like I do, but I'm told I over-salt and pepper everything -- It's your call.
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16
Add the bacon.
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17
Go back to your potatoes and add half of them into the pot (careful, you don't want hot cream to splash back at you!)
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18
Using the whisk, mash the potatoes to thicken the cream.
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19
Add the rest of the potatoes and switch to a large wooden spoon, making sure to stir carefully along the bottom.
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20
Remember, if you start to feel any resistance building up at the very bottom of the pot, stir just above it -- this is a very easily scorched meal, but it's easy to avoid the scorched taste as long as you don't scrape it up!
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21
Let it simmer for at least a half an hour on low after all of your ingredients have been added.
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22
Make sure you check it often.
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23
Serve with cornbread to an army of friends and family for a comforting, delicious meal.
