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Soups, Stews, Broths |
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INGREDIENTS:
2 bacon slices chopped
3 leeks, white parts only, well washed and sliced 1/4" thick
1 russet potato peeled, cut into 1/2" cubes
1/2 red bell pepper chopped
2 cps (or more) whole milk
1 15-ounce can creamed corn
1 cp fresh or frozen corn kernels
1 tbs chopped fresh thyme or 1 tsp dried
Chopped; fresh thyme
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DIRECTIONS:
Cook bacon in heavy large saucepan over medium heat until fat is
rendered, about 3 minutes.
Add onion and cook until tender, stirring occasionally, about 8
minutes. Add potato and bell pepper and sauté 1 minute.
Add 2 cps milk and bring to boil. Reduce heat and simmer until
vegetables are tender and soup thickens slightly, stirring
occasionally, about 15 minutes.
Add creamed corn, corn kernels and 1 tablespoon thyme to soup and
simmer until heated through.
Season to taste with salt and pepper. (Can be prepared 1 day
ahead. Cover and refrigerate.
Rewarm over low heat, stirring frequently and thinning with more
milk if too thick.) Sprinkle with thyme and serve.
Servings: 6 |
