 |
Prep Time: 15 Minutes Cook Time: 27 Minutes |
Ready In: 42 Minutes Servings: 4 |
|
Corn and Potato Chowder Ingredients:
2 slices bacon, chopped |
1 onion, chopped |
1 potato, peeled cubed |
1/2 red bell pepper, chopped |
2 cups milk |
15 ounces creamed corn |
1 cup corn, frozen or 1 cup corn, fresh |
1 tablespoon fresh thyme, chopped |
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, for about 8 minutes.
3. Add potato and bell pepper and saute 1 minute.
4. Add 2 cups of milk and bring to a boil.
5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
6. Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
7. Simmer until heated through.
8. Season to taste with salt and pepper If soup is too thick, thin with additional milk.
|
|