- 4 bacon slices, chopped
- 1 small onion, chopped
- 1 Yukon Gold potato, peeled, cut into 1/2-inch cubes
- 1 red bell pepper, chopped
- 2 cups (or more) whole milk
- 1 15-ounce can creamed corn
- 1 cup fresh or frozen corn kernels
- 1 tablespoon chopped fresh thyme or 1 teaspoon dried
- Cook bacon in 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.
- 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. If preparing ahead, cover and refrigerate at this point. Rewarm over low heat, stirring frequently and thinning with more milk if too thick.) Sprinkle with thyme and serve.
Hubby: “We could make this soup again. More bacon though.”
Housewife: “I already doubled the bacon.”
Hubby: “Oh. More bacon anyway.”
The fact that he actually took the time to say that he likes the soup enough to have it again makes me think that he really enjoyed it. Of course, what’s not to love about bacon, potatoes, and corn in chowder? I mean, what’s not to love aside from fat & cholesterol…
I did also love how quickly it came together, since this was done with virtually no prep work (we chopped the bacon & onion before leaving for ballet, and the rest I did while he cooked the bacon). This is something that I’ll keep in the rotation for busy days, since there’s no excuse not to make something this easy, this pantry/freezer friendly, and this tasty. This is one more recipe that’s going to keep us away from pizza and fast food when we’re tired & starving at night! And yes, next time we’ll try it with more bacon. Maybe as crumbles for a garnish?