A hearty, thick, Irish-style potato stew with accents of corn and applewood-smoked bacon. Serve in shallow stew bowls with your favorite biscuits.



Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place bacon in a large, deep skillet and cook over medium-high heat for 5 minutes. Stir in onion and continue to cook, turning occasionally, until bacon and onion are evenly browned, about 5 minutes more. Drain bacon grease, leaving only 2 to 3 tablespoons in the skillet.

  • Stir in potatoes to bacon-onion mixture. Cover, reduce heat to low and let simmer, stirring occasionally, until potatoes are browned, 5 to 7 minutes.

  • Transfer mixture to a medium-sized pot. Add cream-style corn, sweet corn, and water. Bring to a boil; reduce heat to low and let simmer, stirring occasionally, until potatoes are easily pierced with a knife, about 15 minutes. Season with salt and pepper.

  • Warm half-and-half gently in a small pan over medium-low heat just until bubbles begin to appear. Remove from heat and mix into stew until desired consistency is reached. Garnish with parsley.

Nutrition Facts

323 calories; 13.9 g total fat; 39 mg cholesterol; 848 mg sodium. 42.4 g carbohydrates; 11.3 g protein; Full Nutrition


Rating: 4 stars
After making it the first time, I thought it was good but that I wasn't sure if I really wanted to make it again. Later, I found myself craving it. I'm going to put less half & half in this time around, but other than that, I'm just really looking forward to having this again! Read More
Rating: 5 stars
I followed the recipe with no changes. Good quick meal on a cold night. Read More