Potato Corn Chowder Recipe

Cook bacon in heavy large saucepan over medium heat until crispy. Remove 3/4 of the bacon and set aside to drain; chop into fine pieces. Add onion to the remaining bacon and cook until tender, stirring occasionally - about 8 to 10 minutes. Add garlic, potatoes, and bell pepper. Sauté for an additional minute. Make sure to get all the vegetables coated. Add milk and the cooking sherry - bring to a boil. Reduce heat and simmer until the vegetables are tender and the soup thickens slightly, about 15 - 20 minutes. Add creamed corn, corn kernels, and the thyme to the soup and simmer until heated through. Season to taste with salt and pepper. Serve garnished with the reserved bacon.