Corn And Potato Chowder - cooking recipe

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

Preparation

Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
Add onion and cook until tender, stirring occasionally, for about 8 minutes.
Add potato and bell pepper and saute 1 minute.
Add 2 cups of milk and bring to a boil.
Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
Simmer until heated through.
Season to taste with salt and pepper If soup is too thick, thin with additional milk.