Prep 10 mins
Cook 30 mins
- 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
- Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
- Add onion and cook until tender, stirring occasionally, about 8 minutes.
- Add potato and bell pepper and saute 1 minute.
- Add 2 cups milk and bring to boil.
- Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
- Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
- Season to taste with slat and pepper.
- (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.
I like it with extra bacon. This is one of the best chowders I have ever tasted. Rich and creamy, a must for a cool autumn afternoon.