Recipe information
Yield
Serves 4
Ingredients
2
bacon slices, chopped
1
small onion, chopped
1
russet potato, peeled, cut into 1/2-inch cubes
1
/2 red bell pepper, chopped
2
cups (or more) whole milk
1
15-ounce can creamed corn
1
cup fresh or frozen corn kernels
1
tablespoon chopped fresh thyme or 1 teaspoon dried
Chopped fresh thyme
Need to make a substitution?
Preparation
Step 1
Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes. Add onion and cook until tender, stirring occasionally, about 8 minutes. Add potato and bell pepper and sauté 1 minute. 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.
Step 2
Add creamed corn, corn kernels and 1 tablespoon thyme to soup and simmer until heated through. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.