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Corn and Potato Chowder




Source of Recipe


Friendly Freezer


List of Ingredients




2 bacon slices, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2-inch cubes
1/2 red bell pepper, chopped
2 cups (or more) whole milk


1 15-ounce can creamed corn
1 cup fresh or frozen corn kernels
1 tablespoon chopped fresh thyme or 1 teaspoon dried
Chopped fresh thyme


Recipe



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 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 1 tablespoon 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.

Serves 4.