| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
October 199 |
1 |
servings |
INGREDIENTS
| 2 |
|
Bacon slices; chopped |
| 1 |
sm |
Onion; chopped |
| 1 |
|
Russet potato; peeled, cut into |
|
|
; 1/2-inch cubes |
| 1/2 |
|
Red bell pepper; chopped |
| 2 |
c |
Whole milk; (or more) |
| 1 |
cn |
Creamed corn; (15-ounce) |
| 1 |
c |
Fresh or frozen corn kernels |
| 1 |
tb |
Chopped fresh thyme or 1 teaspoon dried |
|
|
Chopped fresh thyme |
INSTRUCTIONS
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 saute 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.
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.
Serves 4.
Bon Appetit October 1993
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