Corn Maque Choux

Directions

1. 1
   Melt bacon fat or butter in iron pot. Add one cup corn and parch to a medium brown. Do not burn, about 10 minutes. Strain and set aside.
2. 2
   Add to the drippings, Rotel, Trinity. Cook on high heat for 10 minutes. Stir frequently to keep from sticking or burning.
3. 3
   Add non browned corn, salt, garlic poweder, black pepper, ba leaf. Stir well and cook at high heat, covered for 5 minutes.
4. 4
   Uncover, scrape corn crust from bottom of pot and cook for 5 minutes, continue to stir crust from bottom of prevent burning.
5. 5
   Remove bay leaf, add browned corn and continue to cook on high heat for about 10 minutes. Continue to scrape and mix crust formed at the bottom of the pot.
6. 6
   Add chicken stock, milk, and sugar. Cover, simmer on low heat for 15 minutes. If corn is a little dry, add more milk.
7. 7
   Add basil Adjust seasoning as needed and simmer for 5 more minutes. Stir occasionally.