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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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.
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.
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