SMOKY CORN CHOWDER WITH BACON

By jarren

Ingredients

• 6 slices bacon, chopped
• 1 leek (white part only), finely chopped
• 1 russet potato, finely chopped
• 2 cups frozen corn kernels
• 1 1/2 cups chicken broth
• 1 1/2 cups milk
• 398 - ml can creamed corn
• 1 sprig of thyme or 1/2 tsp dried thyme
• 1 bay leaf

Preparation

Step 1

Heat a large pot over medium. Add bacon and cook just until crisp, 4 minutes. Discard all but 1 tbsp of bacon fat. Add leek and saute until tender, 1 minute. Then potato, corn, chicken broth, milk, creamed corn, thyme and bay leaf. Bring to a boil, then reduce heat to medium-low. Simmer, uncovered, stirring occasionally, until potatoes are tender, 20 minutes. Remove thyme and bay leaf before serving. Season with fresh pepper. Soup will keep well in refrigerator up to 2 days, or can be frozen.