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Corn and Potato Chowder

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

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.

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