Corn and Potato Chowder

• 2 slices bacon, chopped
• 1 small onion, chopped
• 1 russet potato, peeled, cut into 1/2 cubes
• 12 red bell pepper, chopped
• 2 cups whole milk
• 1 (15 ounce) can creamed corn
• 1 cup fresh corn kernels or 1 cup frozen corn kernels
• 1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme

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, about 8 minutes.
3. Add potato and bell pepper and saute 1 minute.
4. Add 2 cups milk and bring to boil.
5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
6. Add creamed corn, corn kernels and 1 tbs thyme to soup and simmer until heated through.
7. Season to taste with slat and pepper.
8. (Can be prepared 1 day ahead.
9. Cover and refridgerate.
10. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.)
11. Sprinkle with thyme and serve.

bacon, onion, russet potato, red bell pepper, milk, corn, fresh corn kernels, thyme

Taken from www.food.com/recipe/corn-and-potato-chowder-24107 (may not work)