Description
Made in 25 minutes using just one pan, a great way to use up sweet summer corn…the perfect summer dinner!
Ingredients
Scale
- 4 slices thick-cut beef bacon, chopped
- 2 tablespoons salted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, chopped
- 1 pound dry orzo pasta
- 2 tablespoons fresh thyme leaves
- 2 cups fresh corn (about 4 ears)
- 3 cups chicken broth
- 1 can (4 ounce) diced green chilies
- kosher salt and black pepper
- 1/2 cup whole milk or heavy cream
- 1/2 cup grated cheddar cheese
- 1/2 cup grated parmesan cheese
- 2–3 green onions, chopped
Instructions
- Step 1: Heat a pot over medium-high heat and cook the beef bacon until crisp. Remove the beef bacon from the pan and drain.
- Step 2: Drain off most of the beef bacon grease. Add the butter and onion. Cook for 5 minutes until fragrant. Mix in the garlic, orzo, corn, and thyme. Cook until golden and toasted, 2 minutes.
- Step 3: Pour over the broth and bring to a boil. Simmer for 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.
- Step 4: Stir in the milk, green chilies, cheddar, parmesan, and green onions. Cook another few minutes until warmed through. As the orzo thickens up, add additional broth to thin. This should be creamy, but with just a touch of liquid.
- Step 5: Divide the orzo among bowls and top with beef bacon and fresh thyme.
Notes
This dish has a texture similar to risotto but is faster to prepare. Leftovers can be reheated with a splash of broth to restore the creamy consistency.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Light Meal
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 357 kcal
- Sugar: 6 g
- Sodium: 980 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 75 mg
Keywords: one pot, cheesy orzo, creamed corn, summer pasta, beef bacon, comfort food