Corn and Potato Chowder

Name: Corn and Potato Chowder
Ingredients: 2 slices bacon, chopped; 1 small onion, chopped; 1 russet potato, peeled, cut into 1/2 cubes; 12 red bell pepper, chopped; 2 cups whole milk; 1 (15 ounce) can creamed corn; 1 cup fresh corn kernels or 1 cup frozen corn kernels; 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

8 ingredients

11 steps

Ingredients

2 slices bacon, chopped
1 small onion, chopped
1 russet potato, peeled, cut into 1/2 cubes
12 red bell pepper, chopped
2 cups whole milk
1 (15 ounce) can creamed corn
1 cup fresh corn kernels or 1 cup frozen corn kernels
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

Directions

1

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
2

Add onion and cook until tender, stirring occasionally, about 8 minutes.
3

Add potato and bell pepper and saute 1 minute.
4

Add 2 cups milk and bring to boil.
5

Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
6

Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
7

Season to taste with slat and pepper.
8

(Can be prepared 1 day ahead.
9

Cover and refridgerate.
10

Rewarm over low heat, stirring frequently and thinning with more milk if too thick.)
11

Sprinkle with thyme and serve.