Ingredients

Instructions

  1. Cook bacon in heavy large saucepan over medium heat until fat is rendered, about 3 minutes.
  2. Add onion and cook until tender, stirring occasionally, for about 8 minutes.
  3. Add potato and bell pepper and saute 1 minute.
  4. Add 2 cups of milk and bring to a boil.
  5. Reduce heat and simmer until vegetables are tender and soup thickens slightly, stirring occasionally, about 15 minutes.
  6. Add creamed corn, fresh or frozen corn kernels, and 1 tablespoon thyme (or 1 teaspoon dried thyme) to soup.
  7. Simmer until heated through.
  8. Season to taste with salt and pepper If soup is too thick, thin with additional milk.