Corn Chowder

• 4 cups (950 ml) chicken stock
• 3 slices bacon, diced
• 1 lb (.5 kg). red skin potatoes, small dice
• 1 cup (225 ml) fresh or frozen corn
• 1/2 cup (125 ml) onion, diced
• 1/2 each red and green bell pepper, diced
• 1 tsp (5 ml) chopped garlic
• 1 tbsp (15 ml) butter
• 1 cup (225 ml) whole milk, half and half, or cream.
• 1 tsp (5 ml) thyme
• 1 tsp (5 ml) salt
• fresh ground black pepper.

1. Saute butter and bacon until slightly browned.
2. Add all the vegetables except corn and potatoes.
3. Saute 5 minutes.
4. Add the rest of the ingredients (except for the corn and cream) simmer covered for 20-25 minutes.
5. Add the corn and the cream and cook an additional 5 minutes.

chicken, bacon, red skin potatoes, corn, onion, red, garlic, butter, milk, thyme, salt, fresh ground black pepper

Taken from online-cookbook.com/goto/cook/rpage/0013BC (may not work)