Corn and Potato Chowder

• slices bacon, chopped↗2
• onion, chopped↗1
• potato, peeled cubed↗1
• red bell pepper, chopped↗1⁄2
• milk↗2 cups
• creamed corn↗15 ounces
• corn, frozen or 1 cup corn, fresh↗1 cup
• fresh thyme, chopped↗1 tablespoon

Step-by-step instructions

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, for about 8 minutes.

3. 3

   Add potato and bell pepper and saute 1 minute.

4. 4

   Add 2 cups of milk and bring to a 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, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.

7. 7

   Simmer until heated through.

8. 8

   Season to taste with salt and pepper If soup is too thick, thin with additional milk.