Corn a la King has many variations vintage and contemporary. This vintage recipe hails from the 1940’s is topped with crispy bacon crumbles and served on toast. Serve as a starter or light dinner.
Corn a la King - c1940
This vintage recipe hails from the 1940’s is topped with crispy bacon crumbles and served on toast. Serve as a starter or light dinner.
Ingredients
- 3 Slices Bacon (cut in half)
- ½ cup Celery (finely chopped)
- 1 can Cream Style Corn
- ½ cup Mushrooms (coarsely chopped)
- 2 Tbs Cream (or whole milk)
- ½ tsp Salt
- ⅛ tsp Paprika
- 6 slices Bread
Instructions
- Cook bacon in skillet. Remove from pan and reserve 2 tablespoons bacon drippings.
- Add bacon drippings to a medium sauce pan set over medium-low heat. Add celery and saute slowly for 8-10 minutes until tender.
- Add canned corn, milk, mushrooms, salt and paprika to sauce pan. Heat until simmering, stirring occasionally.
- Meanwhile, toast the bread and arrange slices on individual plates.
- Pour hot corn mixture over toast, top each with 1/2 bacon strip crumbled.
Notes
Adapted from a recipe appearing in “Choice Recipes And Menus Using Canned Foods” (circa 1940) by the American Can Company.
Suggestions for Corn a La King
+ Add additional bacon to mix before serving.
+ Garnish with finely chopped green onion before serving.
+ Add 1/2 fresh or frozen corn to the mix with canned creamed corn.
Source
Adapted from a recipe appearing in Choice Recipes And Menus Using Canned Foods (circa 1940) by the American Can Company.
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