Ingredients Jump to Instructions ↓

  1. 4 bacon slices, chopped -

  2. 1 med white onion, chopped -

  3. 1 lg garlic clove, minced -

  4. 3 russet potatoes, peeled and cut into 1/2 inch cubes - 1/2 red bell pepper, finely chopped (or can use a few carrots) -

  5. 3 cups whole milk -

  6. 1/4 cup cooking sherry or white wine -

  7. 1 - 15 oz cans creamed corn -

  8. 2 cups fresh or frozen corn kernels -

  9. 2 tablespoons chopped fresh thyme Salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. 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.


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