Corn and Potato Chowder
A hearty corn and potato chowder seasoned with thyme and bacon.
2 bacon slices, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2-inch cubes
1/4 cup chopped bell pepper (red or green)
2 1/2 cups milk
1 (15-ounce) can creamed corn
1 cup frozen corn kernels
1 teaspoon dried thyme
Salt and freshly ground black pepper to taste
- Cook bacon in large saucepan over medium heat until fat is rendered, about 3 minutes.
- Add onion and cook until tender, stirring occasionally.
- Add potato and bell pepper and sauté 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 thyme to soup and simmer until heated through. Season with salt and pepper. Serve.
Makes 4 servings.