Clarkson Family Recipe Book

Ingredients:
1/2 pound bacon, diced
1 large Onion, diced
15 ounce can whole kernel corn
15 ounce can diced tomatoes (Cento Chef’s Cut)
1 can evaporated milk, or 16 oz heavy cream
1 tablespoon sugar
1 tablespoon paprika
Salt & pepper to taste
2 cups potatoes, diced
1 liter chicken broth

Directions:
Cook bacon remove from fat and drain on paper towels, then dice.

Add onions to the bacon grease and cook until just starting to caramelize. Drain off excess fat.

Add the bacon, onion, potatoes, corn with the juice, salt, pepper and paprika, with enough water or broth to cover vegetables and cook until potatoes are done.

Remove from heat for five minutes or so, just enough to cool, then add evaporated milk or cream.

Return to the heat to warm hot enough to serve. Serve with French bread toasted.