4 slices thick bacon
1 Tbl. bacon drippings
1 Tbl. butter
1 c. chopped onion
3/4 c. chopped celery (about 2-3 large stalks)
1 red bell pepper, diced
1 tsp. dried thyme
1/2 tsp. ground black pepper
1/2 tsp. Cajun seasoning
salt, only if needed
3 cloves garlic, minced
1/2 c. low-sodium beef broth
1 (16 oz.) pkg. frozen corn kernels
1/4 c. minced fresh cilantro (or parsley)
Cook bacon in a large skillet over medium heat until crisp. Remove to a paper-towel lined plate; cool and crumble. Discard all but 1 Tablespoon of bacon grease. Add 1 Tablespoon of butter to the same pan with the reserved bacon grease. Add the onion, celery and bell pepper and saute for a few minutes. Add the thyme, black pepper and Cajun seasoning. Add the garlic and saute for 30 seconds or until fragrant.
Stir in the beef broth and frozen corn. Bring to a boil; cover and simmer until vegetables are tender and broth has nearly evaporated; about 15 minutes. Stir in chopped cilantro and crumbled bacon pieces. Taste and season with salt, if needed. Serves: 4
Slightly adapted from: All Recipes