Corn & Potato Chowder
makes 4 servings
2 bacon slices, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2" cubes
1/2 red or yellow bell pepper, chopped
2 cups (or more) whole milk
15 oz can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon fresh or teaspoon dried chopped 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 a boil. Reduce
heat and simmer until vegetables are tender and soup thickens
slightly, stirring occasionally, about 15 minutes.
Add creamed corn, corn kernels, and fresh or dried thyme to soup,
and simmer until heated through. Season to taste with salt and
pepper. (Can be prepared 1 day ahead. Cover and refrigerate.
Rewarm over low heat, stirring frequently and thinning with more
milk if too thick.) Sprinkle with thyme and serve.