Melody's Corn Maque Choux

1. 1

   Cook bacon in a skillet over medium, turning occasionally, until evenly browned and crisp, about 10 minutes; drain on paper towels.

2. 2

   Reserve 1 tablespoon bacon drippings.

3. 3

   Allow bacon to cool; crumble and set aside.

4. 4

   Melt butter with the bacon drippings in a large saucepan over medium heat.

5. 5

   Cook and stir onion, celery, green bell pepper, red bell pepper, thyme, salt, black pepper, parsley, and Creole seasoning in the butter mixture until onion is translucent, about 8 minutes.

6. 6

   Stir in garlic and cook until fragrant, about 2 more minutes.

7. 7

   Mix in beef broth and corn; bring to a boil.

8. 8

   Cover the saucepan and reduce heat to low; simmer until broth is nearly evaporated and vegetables are tender, about 20 more minutes.

9. 9

   Stir in crumbled bacon.

10. 10

    Dish can be simmered longer or held over low heat if desired.

* Per serving · 4 servings · Values may vary.