| | Directions | | Cook chopped bacon in a large skillet until crisp; remove bacon and drain on paper towels, reserving 2 T. drippings in skillet. Set bacon aside. Sauté corn, onion, and peppers in hot drippings in skillet over medium heat 6 minutes or until tender. Add cream cheese and half-and-half, stirring until cream cheese melts. Stir in sugar, salt and pepper. Top with bacon. Serves 6-8. |
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| Ingredients | | - |  | 8 slices bacon, chopped |
| - | | 4 cups fresh or frozen sweet corn kernels |
| - | | 1 medium onion, chopped |
| - | | 1/3 cup chopped red bell pepper |
| - | | 1/3 cup chopped green bell pepper |
| - | | 1 package cream cheese, cubed (8 ounce pkg) |
| - | | 1/2 cup half-and-half |
| - | | 1 teaspoon sugar |
| - | | 1 teaspoon Salt |
| - | | 1 teaspoon pepper |
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