Ingredients

• 2 slices bacon, chopped
• 1 onion, chopped
• 1 potato, peeled cubed
• 1/2 red bell pepper, chopped
• 2 cups milk
• 15 ounces creamed corn
• 1 cup corn, frozen or 1 cup corn, fresh
• 1 tablespoon fresh thyme, chopped

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.