Prep all of your ingredients. If you have corn on the cob, cut the kernels off the cob and then using the back of the knife rub the knife down the cob to get all of the “milk”.

In a large skillet, melt the butter slowly (don’t brown it) & then cook the bacon to render the grease out, but don’t let it get too dark or crispy

If adding andouille, cook that now until brown and then remove.

Add the corn and turn up the heat. We want the corn to brown a little for added flavor but watch it closely so it doesn’t burn.

Turn it back down and add the chicken stock to deglaze the bottom of the pan.

Add the onions, bell pepper and garlic, and cook covered until soft. Continue to simmer uncovered until the chicken stock is evaporated, 15-20 minutes.

Add the milk or cream and stir to combine. Bring to a simmer and cook uncovered until the liquid is thickened, 15-20 minutes

Season with salt & pepper, or Creole seasoning, and then taste and adjust.

Allow to rest covered for another 5 minutes to come together before serving.