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Corn and Potato Chowder
2 bacon slices, chopped
1 potato, peeled, cubed
2 cup milk
1 cup corn, frozen or fresh
1 onion, chopped
1/2 red bell pepper, chopped
15 oz creamed corn
1 Tbsp thyme, fresh, chopped
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 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, corn kernels and 1 tablespoon thyme (1 t. dried)
to soup and simmer until heated through. Season to taste with salt
and pepper If soup is too thick, thin with additional milk.
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Corn Potato Chowder 03