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Home -> Soups & Stuff -> Soups
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
2 slices bacon, chopped 1 small onion, peeled and chopped 1 large russet potato, peeled and cubed 1 medium red bell pepper, cored, seeded and chopped 2 cups whole milk 15 ounce can cream style corn 1 cup fresh or frozen, thawed corn kernels 1 tsp. dried thyme 1 tsp. salt 1/2 tsp. pepper
Directions
Cook bacon 3 minutes in a large saucepan over medium heat. Add onion and cook about 8 minutes until softened, stirring occasionally. Add potato and bell pepper and cook, stirring, 1 minute. Stir in milk and heat to a boil. Reduce heat and simmer 15 minutes until vegetables are tender, stirring occasionally. Add cream corn, corn kernels, thyme, salt and pepper. Simmer until heated through, stirring occasionally. Serve hot.
Serves 4.
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