Corn and Potato Chowder

Recipe by Libby1
READY IN: 42mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
  • Add onion and cook until tender, stirring occasionally, for about 8 minutes.
  • Add potato and bell pepper and saute 1 minute.
  • Add 2 cups of milk and bring to a boil.
  • Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  • Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
  • Simmer until heated through.
  • Season to taste with salt and pepper If soup is too thick, thin with additional milk.
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