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“My sister-in-law shared this recipe with me. DH's family had this growing up - and I really liked it when I first tried it. You can go with either red or russett potatoes in this recipe! If you don't like/have cream corn - don't use it. We have used 1 pint home-canned corn or 1 pint frozen kernel corn as a replacement.”
8-10 cups

Ingredients Nutrition

  • 12 lb bacon, cooked and crumbled, reserve 2 TBSP bacon fat
  • 1 small onion, chopped
  • 1 stalk celery, chopped
  • 2 tablespoons flour
  • 3 12 cups milk
  • 14 teaspoon pepper
  • 2 (17 ounce) cans cream-style corn
  • 3 cups potatoes, cooked and drained
  • parsley (to garnish)
  • paprika (to garnish)


  1. Saute onion and celery in bacon fat about 2 minutes. Remove from heat. Stir in flour. Cook over medium heat, stirring constantly until mixture is bubbly; remove from heat.
  2. Stir in milk. Heat to boiling, stirring constantly.
  3. Boil and stir 1 minute. Stir in pepper, corn and potatoes. Heat through. Stir in bacon.
  4. Sprinkle parsley and paprika on top if desired.

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