| 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 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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