Potato Corn Chowder

By AJloves2cook

Great way to use Fresh Thyme

Ingredients

• 2 BACON slices, chopped
• 1 small WHITE ONION, chopped
• 1 large GARLIC CLOVE, minced
• 1 RUSSET POTATO, cut into 1/2 inch cubes
• 1/2 red BELL PEPPER, chopped
• 2 Cups WHOLE MILK
• 1 Can (15 oz) Creamed CORN
• 1 Cup fresh or frozen CORN kernels
• 1 Tbsp. Fresh THYME, chopped

Preparation

Step 1

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, BELL PEPPER, and GARLIC and sauté 1 minute.

4) 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.

5) Add Creamed CORN, CORN kernels and 1 Tablespoon THYME to soup and simmer until heated through. Season to taste with salt and pepper and serve.