| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

2 bacon slices, chopped

1 small onion, chopped

1 russet potato, peeled, cut into 1/2-inch cubes

1/4 cup chopped bell pepper (red or green)

2 1/2 cups milk

1 (15-ounce) can creamed corn

1 cup frozen corn kernels

1 teaspoon dried thyme

Salt and freshly ground black pepper to taste

1. Cook bacon in large saucepan over medium heat until fat is rendered, about 3 minutes.
2. Add onion and cook until tender, stirring occasionally.
3. 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.
4. Add creamed corn, corn kernels and thyme to soup and simmer until heated through. Season with salt and pepper. Serve.

Serves 4.