Corn and Potato Chowder

Corn and Potato Chowder

• Ready In: 42 mins
• Serves: 4

Ingredients

• 2  slices bacon, chopped
• 1  onion, chopped
• 1  potato, peeled cubed
• 1⁄2 red bell pepper, chopped
• 2  cups milk
• 15  ounces  creamed corn
• 1  cup corn, frozen or 1  cup corn, fresh
• 1  tablespoon fresh thyme, chopped

Directions

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, for about 8 minutes.
3. Add potato and bell pepper and saute 1 minute.
4. Add 2 cups of milk and bring to a boil.
5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
6. Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
7. Simmer until heated through.
8. Season to taste with salt and pepper If soup is too thick, thin with additional milk.