1 green chili pepper, diced (I used Korean green gochu, but you could also use a deseeded jalapeno or serrano; if you leave the seeds in, best to use half the pepper)
3–4 rashers bacon, cooked and crumbled
¼ cup heavy cream
¾ cup milk
½ tsp salt
1 tbsp sugar
2 cups corn (sweet white corn if possible; both frozen and fresh will do)
generous shake of coarse black pepper
1 tbsp butter
1 tbsp flour
If you haven’t prepared your bacon yet, do that first — I generally like to bake a large batch and then freeze some for use in cooking. Either panfry or bake to your liking (I like it crisp, baked in the oven at 350 degrees for 15-20 minutes — so easy! so delicious!), then chop or crumble into small pieces. Set aside.
Heat a bit of oil over medium-high heat. Sauté diced onions with a shake of salt and pepper until soft and translucent. Add the diced chili pepper and continue to cook for about 30 seconds more. Remove from heat and set aside.
In a large pot, combine cream, milk, salt, and sugar and bring to a simmer. Add the corn, black pepper, bacon, diced chili pepper, and onions, then bring it back to a boil. Add a dash of black pepper (however much you like), then turn the heat down to medium-low and allow to simmer as you prepare a super quick white roux.
In a separate pan (or, if you’re feeling lazy, in a bowl in the microwave) melt the butter, then add the flour and stir until the mixture becomes a paste (or, roux). The moment it becomes a roux it’s just a white roux — you can darken it a bit to a blond before adding to the creamed corn but it’s not really necessary. At any rate, add it to the corn mixture and stir until it thickens to your liking (it took me about 3-4 minutes). And serve.