Corn And Potato Chowder

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 russet potato, peeled, cut into 1/2 cubes
• 1/2 red bell pepper, chopped
• 2 cups whole milk
• 1 (15 ounce) can creamed corn
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Recipe

• 1 cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
• 2 add onion and cook until tender, stirring occasionally, about 8 minutes.
• 3 add potato and bell pepper and saute 1 minute.
• 4 add 2 cups milk and bring to boil.
• 5 reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
• 6 add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
• 7 season to taste with slat and pepper.
• 8 (can be prepared 1 day ahead. cover and refridgerate. rewarm over low heat, stirring frequently and thinning with more milk if too thick.) sprinkle with thyme and serve.