1 jalapeño pepper, cored, seeded and finely diced3 Ontario Potatoes, peeled and cut into 1/2-in cubes 1/4 cup sour cream
In large saucepan, cook bacon over medium heat until browned and crisp, about 5 minutes. With slotted spoon, transfer bacon to paper towel-lined plate. Pour off all but 1 tbsp of the bacon fat. Add onions and jalapeño pepper to pan; cook, stirring, until onions are very tender, about 5 minutes. Add broth, corn, potatoes and thyme; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until potatoes are tender, about 15 minutes.Garnish each serving with bacon, tomato and sour cream .
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