Stewed Corn - cooking recipe

Ingredients

6 slices bacon
1 rib celery, chopped
1 medium onion, chopped
1/4 bell pepper, chopped
4 oz. tomato sauce
2 Tbsp. chopped parsley
3 leaves fresh basil
2 tsp. sugar
2 (16 oz.) cans yellow cream-style corn
salt and pepper

Preparation

In a heavy skillet or Dutch oven, fry the bacon until crisp. Remove and drain on paper towel.
Saute in bacon drippings the onion, celery and bell pepper until tender.
Stir in tomato sauce and a little water (about 2 ounces).
Add parsley, basil, sugar, salt and pepper. Simmer 5 minutes. Add creamed corn and 1/2 can water. Stir in crumbled bacon.
Blend well and simmer over low heat for 30 minutes.
Serve over cooked rice.