Corn Blue Maque Choux

When the Acadians started arriving in Louisiana in the late 1700s, they began fusing Native American cooking with their own French ingredients and techniques. One of the dishes that came out of this blending of cultures was corn maque choux (pronounced “mock shoe”), a medley of corn, peppers and onion. This creamed version, a variation of the traditional Louisiana recipe, makes a comforting Thanksgiving side dish.

Cook bacon to desired crispiness. Reserve two tablespoons of bacon grease to cook the corn. Set bacon aside and roughly chop for the topping.

In a large bowl, toss together corn, red bell pepper, onion, jalapeño, flour, sugar and Creole seasoning, making sure the flour coats all the corn.

Add corn mixture to hot bacon grease over medium heat. Sauté 3-5 minutes to caramelize the vegetables.

Stir in Blue Runner Creole Bisque Base and continue to stir until corn mixture becomes creamy. Put on lid and allow to cook and thicken for 25-30 minutes, removing lid occasionally to stir.

When corn is thick and creamy, remove from heat. Add salt and pepper to taste. Top with chopped bacon, green onion and serve.