This quick and hearty soup simmers into supper in no time. Add apple wedges and corn muffins to round out the menu.

Smoky Pork and Corn Chowder

3/4 pound boneless pork loin or chops, cut into 1/2-inch cubes
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 slices bacon, diced
1 large red bell pepper, seeded and diced
1 (18-ounce) package precooked diced potatoes
2 cups milk
2 (12-ounce) cans corn, drained
2 drops liquid smoke

1. Season pork with salt and pepper, set aside.
2. Cook bacon over medium heat in heavy saucepan until fat is rendered; add pepper and sauté 2 minutes; add pork and sauté until golden grown, about 12 minutes.
3. Add potatoes, milk, corn and liquid smoke, heat to a simmer (do not boil). Serve immediately or keep warm.

Serves 4.

Recipe provided courtesy of Pork, The Other White Meat.