8 bacon slices, chopped
4 cups fresh corn kernels (about 8 ears)
1 medium onion, chopped
1/2 red bell pepper, chopped
1/2 green or orange bell pepper, chopped
1 8 oz pkg cream cheese, cubed
1/2 cup half-and -half or cream
1 tsp salt
1 tsp pepper
1. in a large skillet over medium low heat. Cook chopped bacon until very crisp. Remove and drain on paper towels. Drain grease from skillet, reserving a TBSP of drippings.
2. In the same skillet, increase heat to medium and saute onion, bell peppers and corn. Cook for about 5-7 minutes, until vegetables are tender. Stir in cream cheese and cream, stirring until fully incorporated. Season to taste with salt and pepper, and top with bacon.