Ingredients
1
russet potato, peeled, cut into 1/2-inch cubes
1/2
red bell pepper, chopped
2
cups (or more) whole milk
1
15-ounce can creamed corn
1
cup fresh or frozen corn kernels
1
tbsp chopped fresh thyme or 1 tsp dried
Directions
1.
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 sauté 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.
2.
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.
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