Fall Feast- Corn Chowder

• 1 teaspoon vegetable oil
• 3 slices bacon chopped
• 1 small onions diced
• 1 cup potatoes new, diced
• 1/2 cup celery diced
• 1/2 cup green bell peppers 1/2-in diced
• 2 cups chicken broth
• 1 cup milk
• 1 tablespoon thyme fresh, chopped
• 2 cups corn
• 1/4 cup heavy whipping cream
• 2 tablespoons parsley leaves fresh, chopped
• 1 x salt
• 1 x black pepper
• 1 x red hot pepper sauce

1. On medium heat, heat oil in pot and add bacon.
2. When bacon has released its fat, add onion and potatoes and saut for 2 minutes.
3. Add celery and green pepper and saut another minute.
4. Add stock and bring to boil.
5. Add milk, thyme and simmer together for 10 minutes or until vegetables are crisp-tender.
6. If using ear of corn: with a knife, slice corn kernels into bowl and reserve together with can corn liquid.
7. Add corn to soup pot, together with whipping cream, and simmer for 5 minutes more or until corn is tender.
8. Stir in parsley.
9. Season well with salt, pepper and hot pepper sauce to taste.
10. Serve with semi-dry Riesling wine.

vegetable oil, bacon, onions, potatoes new, celery, green bell peppers, chicken broth, milk, thyme, corn, heavy whipping cream, parsley, salt, black pepper, red hot pepper sauce

Taken from recipeland.com/recipe/v/fall-feast-corn-chowder-35031 (may not work)