Corn and Potato Chowder

1. 1

   Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.

2. 2

   Add onion and cook until tender, stirring occasionally, about 8 minutes.

3. 3

   Add potato and bell pepper and saute 1 minute.

4. 4

   Add 2 cups milk and bring to boil.

5. 5

   Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.

6. 6

   Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.

7. 7

   Season to taste with slat and pepper.

8. 8

   (Can be prepared 1 day ahead.

9. 9

   Cover and refridgerate.

10. 10

    Rewarm over low heat, stirring frequently and thinning with more milk if too thick.)

11. 11

    Sprinkle with thyme and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.