Corn Chowder

By KDHarmon

Ingredients

• 4 slices bacon, diced
• 1 small leek (white and light green parts), thinly sliced
• 2 teaspoons fresh thyme leaves
• 3/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 4 cups whole milk
• 2 russet potatoes, peeled and cut into a 1/2-inch dice
• 2 cups corn kernels (from 4 ears, fresh or frozen)
• pinch ground nutmeg

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

1.In a large saucepan, over medium-low heat, fry the bacon until browned but not crisp, about 5 minutes. Spoon off and discard all but 2 tablespoons of the drippings.
2.Add the leek, thyme leaves, salt, and pepper. Cook for 5 minutes. Add the milk and potatoes. Simmer gently until the potatoes are almost tender, about 15 minutes.
3.Add the corn and cook for 5 minutes. Add the nutmeg and ladle into bowls.